Last weekend, I popped into the Whole Foods in Cambridge. They're my go-to source for dry-aged steak. The guy in front of me at the bu...

So it turns out that if you walk into your local butcher, and ask for 2 lbs of boneless leg of lamb, they say, "Sorry, the smallest cut...

What a wonderful world we live in. This is the best of times for home cooks. (Due to the awesome power of the internets, it's possible...

We spent the weekend dining in upscale places in Los Angeles last weekend (to be blogged about soon, I think). On the drive back, I had a c...

I'm going to continue the Serious Barbecue lovefest here on the blog. I've been having a lot of fun with the book, and only major ...

How many recipes do you have to cook from a book before you declare the book a *raging* success? I'm just about there with Adam Perry L...

Ho-Lee Crap! Well, I just made the kick-assiest batch of fajitas. And fajitas need a great batch of guacamole to go with. So here's a...

Champagne mangoes are popular in southern California. They're smaller, smoother and sweeter than regular mangoes and bright yellow in c...

Blogging really is, at least on some level, an ego trip. I admit it. Hell, I revel in it. I use the nifty tools that Google Analytics mak...

When I first moved to Texas from Canada twelve years ago, I had a Canadian's conception of barbecue.  Bbq is burgers.  Hot dogs.  On a d...

In our house this year, Father's Day is about Father.  i.e., me .  So I'm going to smoke a brisket.  There's nothing more relaxi...

When it comes to food, I'm not a traditionalist.  I don't buy into the idea that you have to drink beer with barbecue.  Sometimes I ...

I love hot food.  And habaneros are hot.  Hot hot hot!  The first time I read a recipe with habañeros, it warned "Wear gloves when han...

I'm one of those foreigners your mother warned you about.  Stealing your jobs, and stealing your women.  (No seriously, I work in Americ...