Shrimp, Habañero & Green Mango Stir-Fry

I can’t keep mangoes around for long…I usually devour them on sight, and it is never pretty. Seriously, if footage got out, it could jeopardize my professional career. Fun fact: it may actually be genetic, since my dad eats corn like a dinosaur…

Turkey Suya Burger & Patacónes

Well,  this is a first– this was my contribution to an awesome idea from two friends from undergrad, and we got it on video! We invited six friends together to pilot a series called “Breaking Bread” to simultaneously prepare burgers via zoom, tackle social distancing,  and bring people together through food. This will hopefully be…

Bison Chili

I did a survey last week,  and got some good insight into you guys: most of you have been around for more than a year (aww), you actually try some of the things you see here (even though I want to boost that number) and you prefer poultry and seafood. Same! But,  I don’t want…

Salmon Köfte Pita | Sweet Potato Fries

Is food nostalgia a thing? If not, I’m making it canon right here, right now. Everything going on has made it a bit less convenient (and fun) to cook at home, but don’t give up! Here, I’m taking on Middle Eastern style meatballs– but instead of beef and lamb, I’m using salmon. Then for bonus…

Chorizo Meatballs | Black Bean Purée

In today’s productive diversion from the state of the world, let’s talk about innovation. It took a while to find this old picture,  but aww look at my early thought process.  Chorizo-Stuffed Squid, Avocado Crema, and a Black Bean Cake. From what I remember,  the squid and cream were awesome– but the bean cake dried…

Chicken & Grits à la Carbonara

How are you guys doing? Really. Things have changed a lot in ten days here in Atlanta, but for some all of this has been going on for months. I hope everyone out there is healthy, and in a good mood– and I think I can help with that last part. The stores around here…

Savory Crepes | Arugula & Spinach Gremolata

I’m on a roll– this makes it three weeks on the fly with new food.  Ahhh, it’s good to be back. This week, I’m taking on breakfast– rather, brunch for dinner.  I’m making crepes from scratch, and filling them with mushrooms,  onions,  and bacon. There’s a lot to unpack here,  but it’s going to be…

Braised Lamb | Zucchini, Leek & Black Garlic Ragú

This week, I give you a fully-executed…experiment. I’ve had this idea chilling somewhere in my brain for a few months, but this was the first time that expectations met reality. I really need my own test kitchen to run multiple attempts at once– but that’s a story for another day. I wanted to make a…

Pecan-Crusted Pork Tenderloin | BlackBerry-Fennel Sauce

It’s always cool when I find old pictures buried on my laptop, especially from back in the days before Craving Mad. I had a lot of cool ideas that I can push even farther today. Take this Pecan-Crusted Chicken: I made this for the first time almost four years ago, and you can see derivatives…

Walnut Chermoula Tilapia

I’ve been making a lot of “components” lately– you only have to check the homepage to see what I mean: lots of confit, tahini sauce, roasted tomato spread, and for the first time, Chermoula. It’s a North African condiment (you know I couldn’t just stop at harissa) that contains cumin, lemon, herbs– and in my…