A while back I mentioned that I grow a lot of my own herbs. It's wonderful to walk out of the back door and snip the fresh stuff. Let m...

How long did you think I could really go without posting something sweet? This recipe is loosely, very loosely adapted from a Peach Cobble...

Oh c'mon don't boo! It's just broccoli, everyone's favorite vegetable right? This is one recipe I am very excited about! ...

Once again I was fortunate enough to participate in the Tastemaker's program over at Foodbuzz . We received some products from Emeril...

Nothing completes a meal like a really good buttery slice of garlic bread made from crusty, fresh French bread . Even if you're not up f...

Thank all of you that have emailed and commented asking about my new job. I'm loving it! The hours are a little longer, but it is certai...

Chris from Nibble Me This calls this Porkus Chopus Maximus, but I just call them Damn Good. Because brining is so versatile. it has become ...