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How to Make Berbere Spice and What to Do with It (Partial List)

I love berbere spice, but it never occurred to me to make my own. I usually get it pre-mixed from the fancy grocery store, and it’s never di...

I don’t usually like to put words like “real” or “classic” in front of recipe names, since who the hell really knows, but in the case this a...

I’ve wanted to show this “naked” cherry tomato technique for a while now, and after having something very similar at a Japanese restaurant r...

This “paper pork” was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain po...

If I had a dollar for every request I've received for a BLT video, I'd have enough money to buy a lot of bacon. I’ve never gotten ar...

As vaguely promised in the grilled shrimp Louie video, here is my foolproof method for doing hard-boiled eggs, when we want softer, creamier...

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean...

I saw a picture of something called “potato stacks,” online last year, on a blog called Home Cooking Adventure , and I thought to myself, th...