White Bean and Bratwurst Soup with Mixed Spring Greens

Even though we’ve been getting more breaks from the cold and rain (and miraculously, they’ve been falling on weekends), winter typically likes to thumb its nose at us here in the Pacific Northwest, telling spring to go fuck right off. Today is one of those …

Chicken dumpling soup

Scott said “it tastes just like the Amish Kitchen back in Columbus!” I’m pretty sure he meant that in a nice way, but I think the actual Amish would think my dumplings aren’t plain enough, and are of sin. I had some leftover oven-fried chicken …

Coho-corn chowder

…or, Happy Black History Month I wanted to make a special Black History Month post, just to say “hey, Black People, thanks for helping make American food so fucking great! Cuz’ if we didn’t have soul food then I just don’t know what.” Have you …

What the Phở?

I am on a bit of a soup kick, I guess. I had a pound of thinly sliced eye of round in the fridge, and I didn’t really feel like Korean or Japanese (I had yakiniku for lunch the other day, and that really sits …

Napalm in a Bowl

I just realized I have a shitload of chiles in various forms around the kitchen – canned chipotles en adobo, a dozen fresh jalapeños, a big jar of various dried chiles, and some nice anaheims and red bell peppers. It’s a capsicum wonderland! Also, I …

Nabe

Nabe is standard Japanese one-pot meal, traditionally served in winter time. You can add anything you like, but I’ve used more typical Japanese ingredients. This is based on my memory of the nabe Scott and I ate in Tokyo. Nabe (Japanese winter stew) Makes 3.5 …

Ragout de Lapin Braisé aux Chanterelles

I so totally don’t speak French, except when it comes to food (hell, if you want to count food words, I speak like 14 languages). I cooked that bunneh that I bought in Centralia. And btw, I never got the motivation to make a roulade. …