Still Life with Woodpecker by Tom Robbins has long been my favorite book, which means it is also the perfect first entry in what will be a series of literary cocktail recipes. Still Life is a reality-bending love story of princesses, outlaws, pyramids, and dynamite, …
In honor of attending my first NFL game a few weeks back, here’s a list of my (relatively) recent recipes that make perfect game day snacks. There’s a wide variety here, and while you will find that many of them are familiar, each comes with …
If you thought rice was the only starchy side for your Japanese-inspired proteins, well, there’s a new show in town — and boy is it good. Tangy, creamy mash is maybe the best, most comforting side dish to serve with a hearty piece of steak or chicken, and when you add in the fragrant bite of wasabi, it also becomes a perfect counterpoint to the meat’s richness. Topped off with a Japanese-inspired gravy redolent of scallions, garlic, and ginger, and you have a meal with real layers of complex flavor. I won’t waste too many words trying to convince you, because if you’ve read this far, I can’t imagine there are still any doubts in your mind — this recipe is going straight onto the shopping list.
Continue reading Wasabi Mashed Potatoes and Scallion-Ginger Gravy
This cocktail has been brewing in my mind for a long time. I absolutely love a classic Painkiller — you can find a recipe for that in The Buslife Kitchen Vol. 2 — and it is really the sprinkling of nutmeg that makes the drink. …
These are all recipes I’ve made in the past few months — four delicious dishes that I bet many of you out there have never heard of. They come from all over the world: Chile, Korea, The Philippines, and Mexico, but most of them are …
This salad is a combination of two of my favorite things: elote, also known as Mexican street corn, and the classic wedge salad. This elegant plate has all the flavors of an excellent ear of elote or cup of esquites, making it a perfect starter to a Mexican-themed dinner. Buttery corn with garlic, chile, cilantro, and cotija is spread over a cool, crisp wedge of iceberg lettuce and finished with a dressing made from creamy mayonnaise, tangy sour cream, aromatic cumin, sour lime, and just a touch of sugar to balance it out. All together, it is a stunning and delicious take on two beloved classics.
In honor of the release of The Buslife Kitchen Vol. 2: Recipes from the Road, here’s a handful of cocktail recipes — so you can lift a glass with me to celebrate. There is something in here for just about everyone, from five-minute patio pounders …
The second volume of The Buslife Kitchen is almost here! I have laid my hands on the first test copy, and it is amazing. I cannot wait for all of you to see it. While the books will be arriving slightly later than initially anticipated, …
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 to find the words for it. It’s easy to find words to go with a flashy, exciting recipe, but that’s not what this is. This is simple. It’s just a really good chicken salad. Continue reading Chili Crisp Chicken Salad Sandwich
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, …