The Recipe Book: A Taste of Purgatory

Eggs in Purgatory, that is. This is the classic Italian peasant breakfast (and hangover cure) that is remarkably simple to make. I first learned of its existence on an episode of Parts Unknown last season, where Nigella Lawson cooked it for Anthony Bourdain. If you can get your timing right, poaching the egg just enough…

One of My New Favorite Whiskey Cocktails

It’s a Frankenstein concoction. A bunch of ingredients together which you probably would not normally mix. But when you’re bored and have time to experiment, why not throw it all together and see how it tastes? This drink is going to feature Canadian Mist. Not a great sipping whiskey, but excellent for mixing. It’s a…

The Recipe Book: A Sangria that Takes a Walk on the Dry Side

When making a sangria, it is so easy to totally go overboard on the sugar. Between the wine of your choice, additional liqueurs, fruit juices, and sometimes even more sugar itself, we sometimes forget that good sangria and wine cocktails don’t have to put you to the edge of a diabetic coma. So let’s try…

The Recipe Book: Coconut Curry Sweet Potato Soup

The following recipe is heavily tweaked from what I found online. My alterations were to make the dish a little cheaper, as well as much healthier. The original called for three cups of coconut milk in place of the vegetable stock I will use. I never cooked with coconut milk before, so when I got to…

The Recipe Book: The Sangria You’re Having this Thanksgiving

You need to have this on Thanksgiving. Trust me. Before I begin, I just want to say I am not taking credit or claiming ownership of this recipe. There are hundreds of similar ones online. I read through a few and made a some tweaks until I got what I felt would be the most enjoyable….

The Recipe Book: Awesome Bacon-Bourbon Brussels Sprouts

Since people are starting to compile their Thanksgiving recipes, I figured I would share this one. Brussels Sprouts have always gotten a bad wrap. I do not know why. Yes, they are like little cabbages and they don’t smell too great when being steamed, but if cooked the right way, a whole world of flavor can…

The Recipe Book: Potato-Leek Gratin Worth Losing a Finger Over

Leeks are one of the most underrated vegetables out there. A larger, milder version of the scallion, they are easily adaptable to pies, casseroles, soups, and stews, and never overpower a dish. I’ve used them in a killer potato-leek soup, and have had them in a chicken-leek pie at an authentic English pub. Both times…