As we said goodbye to the Pacific northwest and started our journey back to Colorado for the holidays, the seasons quickly changed for us. Hugging the coast in Oregon and California, the weather stayed quite temperate, but as we entered the great Nevada desert, the …
I love shakshuka, but it is really easy for the tomato base to overwhelm everything else. If you’re looking for a seasonally appropriate, low-acid alternative (no antacids necessary), check out this recipe for pumpkin shakshuka. The pumpkin base is creamy, aromatic, and delicious, with subtle …
After close to a year with the circus, we are finally back on our own, back in our bus, and back to traveling in whatever direction we choose at whatever speed we like. And it sure does feel good. Years ago, when we were just …
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 …
Crepes were my father’s Sunday morning specialty. He would crank them out by the dozen, while all of us kids sat at the table, scarfing them down and battling each other to get the next one fresh out of the pan, stuffing ourselves until our …
For me, there is no better breakfast than a plate of hot, fresh biscuits covered in country gravy, with a couple of fried eggs on the side. It is comfort on a plate, and is also the Sunday morning special in our bus.
January 31st (two days ago at the time of posting) marked one year of The Buslife Kitchen. I’ve been working on the project for close to two years now, but that marks one year from the launch of the website. In that time I have …
If you have ever set foot in Costa Rica, it is a safe bet that you have eaten gallo pinto. This dish of simply seasoned rice and beans was served at every Costa Rican breakfast table I ever sat at, and with good reason. Gallo …
