Clik here to view.
My 9 Favorite Recipes of 2017
2017 has been quite a year, eh? We saw everything from a solar eclipse (estimated to have caused nearly $700 million in lost productivity), to the reveal of Chipotle queso (too grainy for my tastes)...
View ArticleClik here to view.
Bigos (Polish Hunter’s Stew)
Hi everyone, and welcome to 2018! It’s downright chilly across the US today, so let’s enjoy some stew. Bigos is a Hunter’s Stew most associated with Poland, but likely of German origin. This dish, in...
View ArticleClik here to view.
The Heritage Cookbook – now accepting recipe testers!
Big news, everyone! I’m officially opening up public recipe testing for my next book, which will be called The Heritage Cookbook. I expect the cookbook to be released in 2018. This book will focus on...
View ArticleClik here to view.
Tigania (Greek Pan-Fried Pork)
Pork shoulder is great: often one of the most affordable cuts of meat, and it can be used in a variety of dishes, from Kalua Pig, to Pork Adobo, to hearty stews. But most preparations call for...
View ArticleClik here to view.
Eye of Round Roast with Wine Sauce
The most visited recipe on this blog, by a long shot, is my old Perfect Eye of Round Roast recipe. It’s been read over 1.7 million times, which is pretty crazy. The recipe is unique because you...
View ArticleClik here to view.
Cauliflower Fried Rice
My wife and I are still reeling from the sheer amount of recipe testers who volunteered to tackle a recipe (or three) during this last stage of recipe tweaks for my next cookbook. We ended up sending...
View ArticleClik here to view.
Karela Bhaji (Pan-fried Bitter Melon)
I’m going to be upfront with you – if you don’t like bitter foods, you probably won’t like this week’s recipe. Much as I’d like to tout that I’ve developed a way to eliminate the bitter momordicin...
View ArticleClik here to view.
Hi, I’m still here.
Hello everyone. You may have noticed that I haven’t been on social media, or posting to this site, for the past few months. In February, right around the time of my last posting, a friend of mine took...
View ArticleClik here to view.
Caribbean Sticky Wings
First, an update. Thank you for the outpouring of support when I mentioned my reason for taking a break from blogging and social media. It’s been a challenging year for many reasons, but these past...
View ArticleClik here to view.
Bobó de Camarão (Brazilian Shrimp Stew)
This dish is summer in a bowl, equal parts comforting and exotic. Bobó de Camarão (sometimes called Shrimp Bobó) is a shrimp chowder dish from coastal Brazil, thickened with mashed cassava (mandioca)....
View ArticleClik here to view.
ButcherBox’s Ground Beef for Life
Hi everyone, my friends at ButcherBox are offering a special promotion this month and I thought you’d want to hear about it. All new customers who sign up via this link during the month of September...
View ArticleClik here to view.
Chicken Adobo (Filipino Stewed Chicken)
Adobo is one of my favorite dishes; my original Pork Adobo recipe has lived on this site for over six years, and I published an updated, streamlined version last year (see: Oven Roasted Pork Adobo)....
View ArticleClik here to view.
The Heritage Cookbook – now available!
Click here to learn more about the limited edition print version Hello everyone. After several years of research, writing, and designing, I’m ready to release my third cookbook. It’s called The...
View ArticleClik here to view.
Dimlama (Turkic Harvest Stew)
With the release of The Heritage Cookbook last week, I’m ready to get back to how it all started–blogging. And honestly, it feels pretty great to be back in the saddle, fiddling with my old writing...
View ArticleClik here to view.
Is The Heritage Cookbook Paleo-friendly?
A few readers have asked whether The Heritage Cookbook should be considered a Paleo or Primal book, like my previous two books. While I didn’t deliberately tailor the book to any specific diet, the...
View ArticleClik here to view.
Oxtail Stew with Broad Beans
Here it is: my first recipe published on the blog that features dried beans. Well, technically, I posted a recipe in 2013 for Cow Heel Soup which featured split peas, but I made them optional. If...
View ArticleClik here to view.
ButcherBox’s 2019 BBQ Bundle
Hi, sending out a quick note to let you know that my friends at ButcherBox are running a deal where new customers receive a pack of BBQ favorites – baby back ribs, 2 lbs of ground beef, and 2 NY strip...
View ArticleClik here to view.
Ajiaco (Chicken, Corn, and Potato Soup)
Ajiaco is a soup found in both South America and Cuba. Its name comes from the word aji (“pepper”), originally traced to the indigenous Oto-Manguean family of languages that were prevalent in...
View ArticleClik here to view.
The Heritage Cookbook’s Table of Contents
I’ve received a few questions concerning the Table of Contents for The Heritage Cookbook, which is completely understandable. There is a lot to digest. Since the book covers such a variety of topics,...
View ArticleClik here to view.
Khao Soi (Chicken Curry Noodle Soup)
Here we are, folks: less than two weeks left to order the limited edition physical version of The Heritage Cookbook! I’ve been busy putting the final touches on this print edition, which I’ve...
View ArticleClik here to view.
Cantonese Roast Duck
This is it: my last post before the limited edition hardcover version of The Heritage Cookbook is no longer available for purchase. This special edition shop will only be open until midnight Sunday,...
View ArticleClik here to view.
3-2-1 Smoked Ribs
Can you feel it? Summer is fading fast, thankfully–2019 was quite a scorcher. But that also means our grilling weather is in its death throes, so I wanted to push out to you my favorite ribs recipe....
View ArticleClik here to view.
Moussaka (Roasted Eggplant with Bechamel Sauce)
Ah, casserole season. I don’t know what it is about this time of year that makes me want to layer a bunch of foods together into a large dish and bake them. Moussaka is an eggplant casserole of...
View ArticleClik here to view.
Preserved Lemons
Super simple recipe this week, for Preserved Lemons. The process highlighted in my recipe below is modeled after the North African tradition of preserving lemons in salt — salt helps prevent microbial...
View ArticleClik here to view.
Fish Tagine with Chermoula and Preserved Lemon
Hi, remember last week’s recipe, for Preserved Lemons? Let’s make good use of it with today’s recipe. We’re going to use some of the juice to make Chermoula, a relish used in Algerian, Libyan,...
View ArticleClik here to view.
Berry Preserves
During the four years I spent writing and revising The Heritage Cookbook, I took it as an opportunity to redefine how I write recipes. I went back to the basics, and rediscovered the fundamental joy...
View ArticleClik here to view.
The Heritage Cookbook – now $9.99!
Hi everyone, starting today I’m reducing the price of The Heritage Cookbook from $14.99 to $9.99 — consider this my early Black Friday gift to you. This will be the new price point from here on out,...
View ArticleClik here to view.
Gluten-Free Stuffing
This week is a big cooking week for most Americans, so you’ll be getting two recipes from me — this one for gluten-free stuffing, and another surprise tomorrow. We’re headed to our friends Matt and...
View ArticleClik here to view.
Crispy Roast Potatoes
Listen, I get it. Thanksgiving is in a couple days, and you already have your mashed potatoes recipe figured out. Or maybe you’re going nuts and trying out some smashed potatoes this year. But hear me...
View ArticleClik here to view.
Garlic Dill Pickles
These garlic pickles are a great introduction to fermentation. They’re a familiar flavor, and you can use the brine to marinate chicken breasts for my fan-favorite Gluten, Grain, and Garbage-Free...
View ArticleClik here to view.
Review: Camp Chef Woodwind 24 WiFi Pellet Grill
For those of you who remember my Caribbean Sticky Wings recipe from last year, I jumped into the world of pellet grills about 18 months ago. Before then, my longtime grilling setup had been...
View ArticleClik here to view.
Smoked Standing Rib Roast
Around the holidays, there are three dishes I like to prepare on certain days: turkey (smoked or roasted) for Thanksgiving, ham (citrus and honey glazed) for Christmas, and a rib roast for New Years...
View ArticleClik here to view.
Nishime (Japanese Vegetable Stew)
Some news: we’re moving back to Hawaii this week. I lived there from 2001 to 2008, and met my wife Janey there in 2002. Even though it’s been over 11 years since we left, and I spent my first 20 years...
View ArticleClik here to view.
Camarones al Ajillo (Shrimp in Garlic Sauce)
Shrimp recipes generally fall into one of two categories: dead simple and fast, or elaborate and slow (with the shrimp thrown in at the end). This dish falls into both categories – you can whip it up...
View ArticleClik here to view.
Pupusas (Salvadoran Stuffed Corn Cakes)
Everybody loves Pupusas. These corn cakes can be found in most cities across the US today, at locations known as Pupuserías. They’re one of the best street foods around, warming the belly with its...
View ArticleClik here to view.
Coniglio alla Ligure (Ligurian Braised Rabbit)
This dish is from Liguria, the coastal region in northwest Italy. This area is known for its abundant pine nuts, which make an appearance in this dish (fun fact: pesto, which relies heavily on pine...
View ArticleClik here to view.
Smoked Salmon
To me, cold-smoked salmon (that is, the salmon you often find thinly sliced at your local market) is a relatively recent phenomenon. I grew up in the Pacific Northwest, and firm, meaty, hot-smoked...
View ArticleClik here to view.
Tasso (Cajun Smoked Pork)
When most people think of cured pork, they think of the two champions of the cured-pork world: bacon and ham. But the Cajun dish Tasso (sometimes referred to as Tasso Ham) beats these two famous...
View ArticleClik here to view.
Buttered Cabbage, Radish, and Wild Mushrooms
Does butter really make everything better? I think so. Julia Child also once said, “With enough butter, anything is good.” This week’s recipe proves her right. Often, I will buy a small head of...
View ArticleClik here to view.
Aji de Gallina (Peruvian Creamed Chicken)
The signature flavor of Aji de Gallina (“hen chili”) comes from aji amarillo peppers (Capsicum baccatum), which are prevalent in Peruvian and Bolivian cuisine. Fiercely spicy and naturally yellow,...
View ArticleClik here to view.
Potluck Jambalaya
Yesterday was my 40th birthday. I’ve spent many years thinking about this specific trip around the sun, and this milestone is important to me for several reasons. But perhaps most meaningfully, I...
View ArticleClik here to view.
Sukuma Wiki (Sautéed Seasoned Greens) – Meat free version
Nearly seven years ago, I developed my recipe for Sukuma Wiki, a Kenyan braised collard greens and ground beef recipe, and it’s been a favorite ever since. I put it in my first book, The Ancestral...
View ArticleClik here to view.
Poronkäristys (Sautéed Reindeer)
You probably don’t have any reindeer sitting around at your house (unless you do – hello, Canadians and Scandinavians, thanks for visiting my site!). Luckily, this simple recipe can also be used with...
View ArticleClik here to view.
Community Sourdough Bread
Like many others, I’ve found myself with a lot of time on my hands for the past month or so. Initially, I thought it would be a perfect opportunity to catch up (and get ahead) on the many blog/social...
View ArticleClik here to view.
Tandoori Chicken
Memorial Day is right around the corner. It’s often considered the first grilling weekend of the season across the United States, although it might feel a bit different this year without friends...
View ArticleClik here to view.
Chicken Tagine
Hi everyone. It’s been a bit since I posted a recipe. Someone wrote me the other day and asked whether I had a Chicken Tagine recipe. I did (and do), and it reminded me that I have many tasty recipes...
View ArticleClik here to view.
Nyama Choma (Simple Kenyan Grilled Meat) with Kachumbari Salad
Today I’m sharing a simple grilled meat recipe, something that really hits the spot on a summer evening. Its preparation is deceptively simple: just rub it all over with lemon juice, give it a fair...
View ArticleClik here to view.
Oil Down (Grenadan Fish and Chicken Stew)
Hi everyone, I hope you’re doing well. I’m still around, just haven’t been posting. I visited this site the other day and noticed that the most recent recipe was for a ButcherBox promotion back around...
View ArticleClik here to view.
Ful Medames (Egyptian Fava Beans)
Okay, let’s start by saying that I am not very good at making pretty hard-boiled eggs. I don’t really see the point in it – making a delicious, but maybe not pretty, hard-boiled egg is 4,235x easier...
View ArticleClik here to view.
I think we’re done here.
Hi everyone, it’s been a couple years since my last blog post. In this time I’ve often meant to come back to The Domestic Man. There were 100+ completed and photographed recipes that never made it...
View Article