Brazilian Fish Stew – Almost Moqueca

In case I wasn’t completely clear the multiple times I mentioned it in the video – this is just my take, my twist, my interpretation of a B...

Chicken à la King – Only in America

Chicken à la King is one of my favorite classic, comfort foods, and in additional to being delicious, you also get to make up your own story...

Cider-Braised Pork Cheeks – Eating with a Grin

Sometimes when I’m really bored, I’ll sit around trying to think up fake Mark Twain food quotations. For example, “The best beef stew I ever...

Oxtail Ragu – Worth the Wait

Other than a completely unnecessary braising step right in the middle of the video, this oxtail ragu came out amazingly well. My thought was...

Irish Pork Stew with Baby Cabbage – What We Should Be Eating on St. Patrick’s Day

I’m sure you’ve heard by now that corned beef and cabbage is not authentic St. Patrick’s Day food. It wasn’t until Irish immigrants, fleeing...

When I Think March, I Think Peanuts

For some arbitrary reason, March is National Peanut Month, and to help kick it off, here are a couple of video recipes that feature this gre...

Pork “Al Latte” – Now 100% Milk Free!

This comforting pork stew recipe is exactly the kind of homey dish you want waiting for you after a long, hard week…and maybe a 13-hour driv...

Classic Slow Cooker Beef Pot Roast – What's Next? A Jell-o Mold?

I’m not sure why I’ve always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like thi...

Gumbo a Go Go – Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp and Langoustine Gumbo

It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth serum, in ...

Creamy Wild Mushroom Ragout – A Triple Threat of Fungi Flavor

This very easy mushroom ragout, not only looks and tastes great, but it one of those magical recipes that shines equally as bright whether y...

Trippa alla Romana – Do I Expect You to Swallow This Tripe? Yes!

On a scale of 0-to-Chris Cosentino, when it comes to cooking and enjoying offal, I come in at around a 5. I’ve never been big on kidneys, br...

Coconut Milk Red Curry Beef Short Ribs and Cauliflower - A Classic American Curry

If I had to (like at gun point) "invent" a new fusion cuisine, I'd go with "American Curry." It would combine the be...