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So I understand that simmering brats in beer might not fly up in Wisconsin. That's okay. I like to think this deliciously blasphemous meal brat some good luck to my Giants today against the Brew Crew. Thanks for viewing!

I remember a while back that there was some discussion around these parts about Okonomiyaki. Well, I've been playing around with my own version over the past few months using leftover pork or beef. Pepper stout beef, in particular, is really good in this application. Of course, you can't get...

I brought an 8 lb. piece of belly home from the carniceria the other day, and wanted to take full advantage. Now I've got some future bacon and confit curing in the fridge, as well as a few containers of rillettes. The best potted meat ever! Here's the recipe I used...

This was my first attempt at a homemade terrine. The recipe was taken from the Ruhlman/Polcyn book. I processed the shrimp (26/30 count) with an egg white and cream, then folded together with spinach and mushrooms. This outer filling surrounded a salmon inlay, which then got the steam bath...

It's been almost 10 years since my golden days of bumming around Central and Southeastern Europe, but some of my favorite memories are of eating these grilled skinless sausages on the streets of Sarajevo, Belgrade, and Zagreb for breakfast, lunch, and dinner. Since then, I've made a few...