How to Make Aioli

This aioli recipe is super simple, quick and fun. Especially simple and quick if you have a blender! It won’t keep as long (like, not forever) as store-bought mayonnaise and it has a more pronounced egg-y flavor than store-bought mayo, but it also has only 5 ingredients and you can alter it somewhat to suit…

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Learn To Cook: Easy Sauces

This is the second in a series of answer posts to reader-submitted questions. Some of these posts may be incorporated into the revised edition of the Learn to Cook book. “Sauces! I can get by making meat and veggies, but I have no idea how to throw together a quick sauce to jazz it up…

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Tartar Sauce Recipe

Here’s a basic tartar sauce recipe for your fried catfish, grilled fish, crab cakes, tuna cakes, or birthday cakes! Just kidding about the birthday cakes, I think. But totally not judging if you’re into trying that. Tartar sauce (or tartare sauce if you’re in the UK) has been around a long time and likely originated…

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Heads Up! Pico de Gallo!

Really quick before the new episodes start up tomorrow! Here’s how to make pico de gallo! “Pico de gallo” translates from Spanish to “beak of the rooster” and theories on that name mostly all revolve around the sharpness of a rooster’s beak being analogous to the spicy pop of pico de gallo. It’s a very…

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Salsa Verde Recipe

salsa verde recipe

Pace Picante sauce was a staple in my house growing up. Remember those “Get a rope” commercials? Ahaha. Those were the days. The days when Pace was a decent salsa. Then something happened, I don’t know, I guess I was around eight, and my parents quit buying Pace because they “changed the formula”. Well, that…

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The Sardine Experiment: Part Three

How to Eat Sardines After last week’s sardine taste-testing, wherein many a sardine was eaten plain, on a cracker, with and without mustard, I finally got a little creative with the fishes and tried several recipes that also included such delights as capers, olives, tomatoes, eggplant, and long skinny noodles. It was exceptionally disappointing.

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Yucca Fries and Raisin Ketchup!

I’ve been broadening my horizons. I’ve been trying new things. I’ve been buying all those unusual vegetables I’ve never bought before. And I’ve got two words for you. Yucca Root. Here’s two more: Eat It. Why? ‘Cause it’s fuckin’ yummy-as-hell. How? I’ll tell you right now. From the outside, yucca (or yuca?) roots are brown…

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