Beef Bourguignon Pot Pie

Beef bourguignon (beef burgundy) is a French stew in which the majority of liquid used is alcohol. I can’t think of a better stew to be covered in flaky pastry and roasted to golden perfection. I use a couple of unusual techniques in this recipe. The primary thickening agent in this recipe is unflavored gelatin. […]

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Chorizo, Potato, And Roasted Red Pepper Frittata

I'm a total sucker for a good one-pan meal, especially when it requires my well-seasoned cast-iron skillet. The frittata takes under an hour from cutting board to table. This recipe is made for meal prep because it's just as good cold as it is straight out of the oven. The first time I made this […]

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