Half way through the week and we make thin, crispy veal on a bed of sautéed garlic spinach – so good. Just so damn good. The recipe is here

International sandwich week gets off to an odd, but pretty delicious start with a Japanese Yakisoba-Pan. Just know that ‘pan’ means bun in Japanese. I think you can take it from there…

It’s the morning after Thanksgiving and what are you to do with all that leftover stuffing? We think the answer is simple – a Stuffing Omelette. Kick back, relax and flashback to our first ever Thanksgiving on the Livecast.

Find the recipe here.

It’s the day before thanksgiving and you’re probably thinking only about the main event: turkey, stuffing, potatoes blah blah blah. But don’t forget that you’ll need some kind of appetizer before you get to the big stuff. And here’s where these stupidly delicious goat cheese rounds come in. So just make em – and if not for t-giving, then make ‘em some time. Happy Thanksgiving.

It’s the countdown to Thanksgiving – and that means turkey, gravy, stuffing, mashed potatoes and more. Now its time to add something else to that list – Shrimp cocktail.  BTW, the ‘right’ way means making it all yourself.  Simply and deliciously.  Not buying the pre-made sxxx from the store.