Hey, Mom, I finally re-created the sausage you and Dad and I had at that Guatemalan restaurant (aptly named "Guatemalan Restaurant...

My friend Dave gave us some venison that his cousin shot and took to a processor. Item #1 was this entertainingly packaged sausage. It looks...

Here's another calzone, this one much more traditional. The filling was homemade Italian sausage, sauteed onions and garlic, ricotta, mo...

For Christmas a few years ago, Lawson gave me a grinder attachment for my KitchenAid. This year, he gave me the sausage horn attachment, a h...

I made a few pizzas the other night. Same crust recipe as I've been using for the last two years, though I got away from it for a while...

This was reminiscent of the old chili my mother made with a pound of hamburger, a can of red kidney beans, and a can of tomato soup. I brown...

I celebrated the impending expiration of my Cooks Illustrated subscription by actually preparing something from the magazine. Usually I just...

No, we didn't eat the dog. We adopted her, and that's why I haven't posted much this week. I've been exhausted and, I'm ...

That’s semolina to you. Grandpa’s grain elevator in North Dakota in the 1940s through the 1960s dealt with “spring wheat” and “winter whea...