This is the bruschetta version of my burrata salad — same flavor contrasts, but now built on thick slices of grilled sourdough rubbed with raw garlic. The bread becomes the vehicle, and it’s a perfect way to show off a homemade loaf. Creamy cold burrata against warm garlicky bread, sweet caramelized potato against tart blistered…
The Juicy Lucy (or Jucy Lucy, depending on which Minneapolis bar you ask) is all about the molten cheese core. Unlike a smash burger, you’re working with thicker patties—about ¼ pound each—and sealing cheese completely inside so it melts into a volcanic pocket as the burger cooks. The technique requires patience: you need to seal…
This is savory cornbread with no sugar – just pure corn flavor, sharp cheddar, and fresh jalapeños. The secret is heating the cast iron skillet with bacon fat until it’s screaming hot, then pouring in the batter so it sizzles and creates a crispy, golden crust on the bottom and edges. The interior stays moist…
Big chunks of elk chuck braised low and slow until fall-apart tender, with a deep, complex chile sauce built from toasted dried chiles. No beans, no tomato-forward sauce, just pure meat and chiles with backbone from red wine and beef stock. The elk brings a rich, slightly gamey flavor that’s more interesting than beef, and…
This is a bright, refreshing salad for the cold months when citrus is at its peak. Grapefruit and orange segments bring sweetness and acidity, shaved fennel adds a subtle anise flavor and crunch, and candied pecans provide sweetness and texture. The arugula base is peppery and slightly bitter, which plays beautifully against the sweet citrus…
This is a classic warm spinach salad. The bacon vinaigrette gets poured over fresh baby spinach while it’s still hot, wilting the leaves just enough without turning them mushy. Sautéed mushrooms add earthiness, crispy bacon adds crunch and salt, and pickled red onions bring acidity and brightness. Everything comes together warm – not hot, not…
The wedge salad is an American steakhouse classic. A quarter head of iceberg lettuce, ice-cold and crunchy, gets drizzled with creamy blue cheese dressing and topped with all the good stuff – crispy bacon, sweet cherry tomatoes, tangy pickled red onions, and fresh chives. It’s simple, refreshing, and satisfying in a way that more complicated…
Brussels sprouts get a bad reputation, but that’s because most people overcook them or boil them into oblivion. When you blanch them briefly, sear them in a hot cast iron skillet, and finish them in a screaming hot oven, they transform. The outside gets crispy and caramelized, the inside stays tender, and a drizzle of…