This recipe has legitimately hamstrung my social media for months now. I made this chili crisp chicken salad sandwich recipe all the way back in October — even got all the photos shot and edited — but in the ensuing months I just wasn’t able …
The past few months have been difficult. We’ve been traveling in Mexico, exploring incredible places and a wonderful culture, but it has been hard to want to create or to participate in social media. I’ve struggled with the strange juxtaposition of living in such beauty, …
It was such an honor to write this piece for Cowboys & Indians magazine, a publication focusing on the mythos of the American West. It is a special thing to have your work appear in a proper magazine, and I am very grateful for the opportunity to share with their audience why I think that puttering around in an old school bus may just be the ideal way to really get to know the wild country that makes up so much of our Western public lands. Here’s a link to the full Cowboys & Indians article, if you’d like to give it a read.
The leaves are turning, the air is crisp, and the first snow of the year is on the way, which means one thing: it is officially soup season. When the weather turns cold, there is nothing better than a warm pot of soup simmering on …
This morning we reached the end of the 30-day Kickstarter campaign for my second cookbook, The Buslife Kitchen: Recipes from the Road. We set out a month ago to raise $15,000 to print the first 2500 copied of the book I’ve been working on for …
One afternoon at our first Skooliepalooza, while I was slinging samples and selling cookbooks, I heard a woman exclaim as she flipped through my book. She told me excitedly that she was Vietnamese, and she was very happy to see the chapter on Vietnamese recipes. I smiled and expressed to her my love for the cuisine, with its freshness and clean flavors, but inside I felt myself tense up a bit.
French onion soup is a wonderful thing. But, if we’re being honest with ourselves, I think we’d all agree that the best part is that piece of bread on top, soaked with onion soup from beneath and covered with a layer of browned, bubbling cheese. …
This is one of my very oldest recipes, concocted long before I had the first thought of writing a cookbook. This recipe became a mainstay for me back in my college days, when I was super, super broke. There have been a few tweaks to the recipe as my knowledge and skill have grown over time, but mostly it is that same old dish that I would use to wow friends back when everyone was broke and none of us really knew how to cook. Continue reading Dal Makhani
It’s day 12 of the Kickstarter, and we are chugging along. As I write this we are at about 42% funding, and we’re exactly 40% of the way through the campaign. There is a long way to go yet, and I hope you’ll find the …
