I’m going to start with a bold statement: I think that this is the best cocktail I’ve ever had. It is everything you’ve ever dreamed a margarita (or mezcalita) could be. Since I first tasted it, it’s all I want to drink. The core is …
A couple weeks back now, I posted a recipe for Caesar slaw. It’s a winner on its own, but it is doubly wonderful in this sandwich. The recipe is relatively simple, just a peppered piece of chuck roast braised with onions and garlic until the …
Last October I decided that it was time for me to take a break from recipe development. I was headed off to Scotland to tour and write about a couple of distilleries, which seemed like a good time for a change. That five-day trip turned into three months abroad, and in the first six weeks I don’t think I so much as heated up a can of soup — every meal I ate was prepared by someone else. This was almost certainly my longest break from cooking since I first picked up a frying pan, and it was welcome. Eventually, though, recipe ideas started to pop into my head again, and I felt the urge to once again create in the culinary medium. This recipe is not a difficult one, but it is one of the first that I’d put together in a long time — and also the kind of damn good idea that you can’t ignore for too long once it enters your mind. Continue reading Caesar Slaw
Recently I received a package in the mail from the Wild Alaskan Company. I knew before breaking the seal that there would be some excellent things in that cardboard box at the door, but I was still surprised when I slit through the tape to …
Ever since I first started traveling internationally, I have loved grocery shopping abroad. Walking the aisles and perusing all of the unfamiliar products taps into a unique form of culinary wanderlust for me. More so than any single restaurant, a foreign grocery store puts the …
What’s better on a Sunday morning than a collection of interesting breakfast recipes? (Aside, of course, from the dishes themselves.) Breakfast, and perhaps particularly brunch, are interesting meals to work with. When it comes to lunch and dinner, the concepts are essentially boundless. Anything that is food — excluding, perhaps, exceptionally sweet dishes — can fit just fine on a lunch or dinner table. With breakfast and brunch, though, we’re much more constrained. To fit in a menu for the morning meal, a dish really must either contain eggs or be one of the baked goods that we accept as breakfast-friendly, like scones, certain pastries, and things like pancakes and crepes. While this can be somewhat limiting, limitations are also often the key to creativity. Continue reading Unique Breakfast/Brunch Recipes
Fancy drinks based on the books that I love may be slightly off brand for The Buslife Kitchen, but what can you do? When inspiration takes you, you have to follow it. So, apologies to those readers who are only here for the woodsy gourmet …
For the next entry in my literary cocktail series, I decided to go with a story that has been dominating conversation recently: A Knight of the Seven Kingdoms. If you haven’t seen the HBO series yet, it is a delight, as well as a very …
To be perfectly honest, I’m not sure how much introduction these pancakes need. Most of it is right there in the title. Banana pancakes are a wonderful thing, but I can tell you from experience that they’re about a hundred times better when you add toasted coconut and macadamia nuts to the mix as well. The complex play of sweet bananas, crunchy, salty macadamias, and the savory, roasted flavors of both the nuts and the coconut will completely change how you think about Sunday morning. But, as you probably noticed in the photo, there is one more element to this dish that really makes it unlike any other tall stack you’re ever tasted.
Alright, one holiday feast is in the rearview, now it’s time to start thinking about that next one. Here are a few of my recent recipes that will excellent choices for the opening courses of your next holiday feast. On this list you’ll find a …