Author: A. J. Forget

Romesco Sauce

Romesco Sauce

For course #5, I served fried chicken and broccolini over romesco sauce. This was the fill ‘em up course, to ensure that this group of guys at the table, all of whom had gone on some sort of adventure that day, got enough to eat 

Patatas Bravas

Patatas Bravas

Patatas Bravas is a traditional Spanish tapas dish consisting of crispy, fried potatoes drizzled in a smoky salsa brava made with tomatoes and smoked paprika. They are sometimes also dressed up with garlicky aioli, and are undoubtedly one of the best tapas dishes out there.

Gazpacho

Gazpacho

When it is too hot in the bus to consider cooking, nothing hits the spot like gazpacho. It really is the perfect summertime dish, a raw and vegan soup filled with the vibrant tastes of fresh produce. Look, I know that putting raw and vegan in the description doesn’t exactly sell most folks, but believe me, this soup is fantastic. Serve it alongside some bread, olives, Manchego, Spanish chorizo, and a few bottles of wine, and you have yourself a perfect summer evening.

Continue reading Gazpacho

Cream of Morel Soup

Cream of Morel Soup

Cream of mushroom soup has really gotten a bad rap over the years. At least for me, whenever I hear the name, I think of those little cans of gray sludge from which so many mediocre casseroles are built. This is not that soup. When 

Linguine with Morel Cream Sauce

Linguine with Morel Cream Sauce

Morels are one of the most delicious and least available ingredients out there. They are seasonal and fickle, with a brief season most years, but are undoubtedly one of the most glorious finds for the beginner mushroom hunter.

Chili Crisp

Chili Crisp

Chili crisp has been blowing up lately, and with good reason: the stuff is delicious. Dried chilies, crunchy onions, toasted sesame seeds, and Sichuan peppercorns float in salty, sweet, and vibrantly red oil. It’s good on meats and vegetables, but also great over eggs, mixed into yogurt, or even on top of vanilla ice cream. The only trouble with chili crisp is the cost. A jar of the stuff often sells for as much as $15! Fortunately, with a quick trip to your local Asian grocer you can pick up all the ingredients you need to put together a year’s supply, all while spending less than you would on a jar of the name brand stuff. Continue reading Chili Crisp

Pre-Order a Cookbook Today!

Pre-Order a Cookbook Today!

The past six weeks or so have been absolutely amazing. The Kickstarter campaign was a huge success, raising a total of $15,411 from 229 backers in at least 14 different countries! That means that we raised enough to print a first run of 3,000 paperback 

Chicken Kyiv

Chicken Kyiv

When the world is facing problems like it is today, it can be really hard to see any importance in the mundane tasks of our day-to-day lives. When our screens are filled with heartbreaking images of violence in Ukraine, how can I possibly get on 

The Buslife Kitchen Cookbook

The Buslife Kitchen Cookbook

The day has finally arrived, and the Kickstarter for The Buslife Kitchen Cookbook is LIVE! You can check it out here!

Continue reading The Buslife Kitchen Cookbook

Shakshuka

Shakshuka

Shakshuka is a dish of eggs poached in a sauce of tomato, pepper, onion, and fresh herbs. It originated in northeast Africa in the time of the Ottoman empire, and has since become popular in the middle-east and really all over the world. It is