Mid-thirties is an interesting age because I still want to party pretty hard on NYE, but I also want to wake up to a killer brunch and get some productive things done the next day. This recipe does its best to make that a reality: …
I am an absolute sucker for custards, which makes this eggnog creme brulee my new favorite way to have that old holiday favorite. Eggnog is already pretty decadent, but it’s Christmas time, why not gild the lily?
In honor of Les Bleus’ attempt at a second consecutive World Cup tomorrow, here is my take on a classic French dish, chicken Provencal. Skin-on, bone-in chicken thighs are braised in white wine alongside shallots, garlic, tomatoes, olives, and chard, creating succulent meat, tender vegetables, and an absolutely stunning sauce. Definitely pick up a good baguette or two, as you will be sopping up every single drop. Continue reading Chicken Provencal
In honor of Morocco’s historic performance in this year’s world cup, I present you with a recipe for kefta mkaouara, a Moroccan meatball tagine. If you like shakshuka, prepare to be absolutely blown away by this dish. The base is very similar, a tomato-based sauce …
This holiday season feels like it has absolutely flown by, and we are already quickly approaching last call for signed copies of the cookbook. If you’d like to send a signed copy of The Buslife Kitchen as a gift, make sure you get your order …
Today is likely to be Wales’s last day in the world cup, so here’s a Welsh recipe to send them off. In Wales it is called caws pobi, meaning toasted cheese, and has apparently been a popular dish since the 1500s. The first record of the dish is in an English cookbook from the 1700s where it is referred to as Welsh Rarebit, a confusing alteration of the word rabbit. Continue reading Welsh Rarebit
Season’s greetings, everyone! It’s that time of year where we’re all searching for gifts for loved ones, and I know that a lot of you, like me, would much rather give your money to a small business owner for whom it will really make a …
Here are all of our recipes for your vanlife Thanksgiving. We have both angles covered here: you can follow the elegant path and roast a turkey on your stovetop with pumpkin pie or crème brûlée for dessert, or you can knock out the feast quickly with our Thanksgiving turkey burgers and pumpkin mousse so that you have as much time as possible to explore those empty trails on turkey day. Either way, you’re coming away with a good meal and a great day.
I love mousse as a camping dessert because it is just about as close to effortless as you can get. All you need is a powered whisk and a few minutes, and you can make a really delicious, decadent dessert. This recipe has all the …
