My take on this classic French stew, inspired by Julia Childs. Ingredients 5 – 6 lb chuck roast (I added in 3 short ribs to see how the different meats would break down) 1 lb thick-cut bacon – not peppered or smoked 1 onion diced 6 carrots 8 large crimini mushrooms sliced (3 – 4…
Category: Dish
Classic Pot Roast 🥘
My cousin Stuart generously brought some beef over the weekend as we settled in for some Saturday college football. One of the packages was a chuck roast, something I hadn’t cooked in years, so on Monday night, with my Mom over, I decided to make a good old-fashioned pot roast. It was a cold night,…
Chicken Marbella 🐔
Chicken Marbella is a dish introduced to me by my childhood friend Lisa, who made this for me on several occasions. This was popularized in the Silver Plate Cookbook released in 1982, so it should contain many dishes from my childhood; alas, my mother was not the most inventive cook. In her defense, she was…
Sous Vide Wagyu Ribeye 🥩
I enjoy using my Joule sous vide from time to time. I particularly enjoy how the meat cooks evenly, though. I find a great marbled cut, like this wagyu ribeye, is perfect for this cooking technique. Ingredients 1-2 wagyu ribeyes Rosemary springs for the steak and potatoes Garlic Fingerling potatoes Chopped rosemary Salt Olive oil…
Rigatoni with Red Sauce 🍝
Discover the ultimate comfort food with this hearty rigatoni recipe, featuring a rich meat sauce perfect for fall gatherings! Fall is here, along with my cravings for hearty, home-cooked food. I don’t often make pasta, but I have been craving a good, meaty red sauce. Carter was in Arizona last weekend and said he had…
Pork Chop Suprise 🐖
The making of old school goodness. When I was a latchkey kid in the 1980s, my Mom would prep my meals before heading to work. Early on, she would pre-make this dish, which I called Pork Chop Surprise. It was better than Shake & Bake pork chops. As I got older, I prepared the dish…
Cherry Tomato Bruschetta 🥘
Cast Iron Goodness! My good friend and fellow chef Nick Haddow gave me this recipie for a good starter appetizer. Ingredients 2 pints of cherry tomatoes – a mixed variety will be more colorful 3 – 4 balls of buffalo mozzarella – you could also use burrata 1 – 2 cups of extra virgin olive…
Stacked Scallop Potatoes 🥔
With fall in full swing here in 2025, I have been cooking at home most evenings, and this scalloped potato dish is on frequent rotation. I call these stacked scallop potatoes because, during layering in the pan, I flip them upright so the cheese and cream can settle between the layers, which adds an extra…
Cast Iron Lasagne 🍝
My good cooking buddy Nick Haddow and I had been cooking lasagne over the winter of 2022, and he had the brilliant idea to cook a cast-iron lasagne over his many fire sources the evening of January 15th. We knew the recipe by heart and were looking forward to channeling his inner sportsman and our…
Scott’s Breakfast Strata 🍞
An homage to my friend and neighbor of the Cobb, Scott Cussimano, who sadly passed away last year, the Breakfast Strata was a dish he prepared many times. Scott was of Italian descent and cooked many dishes reflecting his heritage. Shockingly, this was a new dish to me, and come fall football season, it has…