Chefs
Hi, we are Bryan and Jessie - a recently married couple who enjoys cooking at home, eating at our favorite local restaurants, and trying new restaurants and recipes. We also have two pets - Brew, a black lab, and Alton Brown, a domestic shorthair.
Foods we couldn't live without: blue cheese, potatoes, gin, popcorn, garlic and butter
Number of cookbooks we own: 57 and counting
Favorite kitchen tools: Shun knives, Le Creuset cookware
Tools Archive
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Matzo ball soup with carrots and daikon
First off, we're not Jewish, we just decided it was time to try different things. Secondly, this recipe uses more mixes and prepared things than I normally like to use, but since the end result was delicious, and because I included my own little touches, I decided to share. -
Beef short-ribs with veg in red wine
Jessie gave me a beautiful big Le Creuset enamel pot for Christmas, so we decided to try it out on Christmas Day by making some beef short-ribs (since it was just the two of us). I used this recipe from Epicurious as a guideline, but kind of went my own way based on what we had [...] -
Tito’s + Zing Zang = Good.
While in Iowa for Thanksgiving we happened across a great brand of vodka and a flavorful, spicy Bloody Mary mix. Tito’s Vodka is handmade in Austin, Texas, and distilled six times, according to the manufacturer. The taste is smooth, especially considering how inexpensive it is. We also found a Bloody Mary mix that was just spicy [...] -
Ikea kitchen planner tool
We’re big Ikea fans. Yes, I know the stigma attached to Ikea products – that they’re cheap, slapped-together, fall apart easily – but that’s not always true. Anyway, we’re thinking about redoing the kitchen in the House O’ Foodies, and Ikea has a great tool that I’ve been playing around with (I’ll post the results when [...] -
McCormick French Grey Sea Salt
McCormick sent me a sampler pack of some of their new spices at my day job, and this quickly became a favorite. The French Grey Sea Salt is — they say — “hand-harvested in Brittany, France using traditional Celtic methods.” It’s a great finishing salt. Sprinkle it over a dish right before serving and it adds a [...]