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I love to watch. I love to eat. I love to drink. I'd love to all of them better than I do at this moment. Come learn with me!
To celebrate my three-plus-hour visit to the dentist this past Friday, I present the absolute most sugary dessert I have made in months. Yes, I said three-plus-hour. Actually it was even more than that because it had been so long since I had been (read full article)
Chicken is easy to abuse. It’s so simple to prepare, it’s good for you, it’s filling, it’s abundant, it’s inexpensive, and it takes a real genius to burn it. So, if you’re not careful, you’ll find yoursel (read full article)
It’s July in Hollywood. The way you can tell is that everyone in town is tan… except me. Well, Robert Pattinson and me. MG is in Athens, Georgia visiting his family, and I’ll be joining him in a little less than a week. I keep h (read full article)
Summer isn’t exactly the season where people dive into spicy heated Mexican cooking. It seems most people sway towards pasta salads, fruity cocktails and grilling. Fair enough. But my Señor Verde’s Chicken Enchiladas went over big both (read full article)
What do you do when you’ve arrived at home with an UNBELIEVABLE amount of affordable vegetables and a brand new Rachael Ray knife? You get to work putting together a flavor-infused Mexican feast that serves six… then you make sure yo (read full article)
I think this is the first time I’ve ever made a dish that involved the use of skewers. I had to locate them at my local grocery store, and you know what? They’re not easy to find. Logic told me to head straight to the utensil and dis (read full article)
I didn’t know this until just a few minutes ago, but apparently in the apartment complex that is home to Chez Tv Food and Drink, I now have a reputation to protect. I was just at my front door, key in hand and two bags of groceries at my feet. (read full article)
The end of LOST last week unfortunately also spells the end to hosting my regular Tuesday night viewing and food parties. It’s been a great way for me to keep the new recipes coming through the kitchen during the work week, and a chance to s (read full article)
The only regret I have in putting this meal together last night was that I neglecgted to take any picutres of the streams of juice that dripped from these finished burgers, snaked around our fingers as we ate, and rained down onto our plates. If y (read full article)
After the mass quantities of barbeque sauce, mac and cheese, and pizza that has been consumed at Chez TV Food and Drink in the last week or so (I’m keeping mum about the homemade cinnamon and brown sugar pop tarts from last week, but expect the (read full article)
Over the weekend I broke out the Little Slow Cooker That Could to brew myself up some phenomenally good Italian Barbeque Meatballs, and I learned a valuable lesson. Sticking around all afternoon while the aroma of phenomenally good Italian Barbequ (read full article)
Coming home from producing our show’s Cinco de Mayo episode, I decided to celebrate all things queso! There’s some serious cheese going on here, folks. You need to be warned… I mean truly warned. Take a good look at the photo (read full article)
We food bloggers… (I almost hesitate including myself. Have I been blogging long enough to deserve it?)… we all find our way to a love of food in different ways. Some of us learned it from mom and/or dad. Some of us reluctantly signed (read full article)
If you can’t go more than a week without a taco, you need to come by my place sometime. Tacos usually hit my table at least every seven days, packed with well-seasoned chicken or turkey simmered for at least ninety minutes in a bath of chopped (read full article)
I’m leaving for a weekend in San Francisco in less than 24 hours. Very excited about it. Sadly, I picked the weekend of the Los Angeles Grilled Cheese International to leave town. Wish I could do both, but truthfully, I am a man who rarely (read full article)
No, there is NO bobcat meat in this recipe. The “bobcat” element of this burger is the “bobcat slaw,” an odd combination (to me, anyway) of cabbage, white vinegar, sugar, pepper, salt, celery seed and mustard. It gives this (read full article)
OK, yeah, so MG and I made complete pigs out of ourselves with these burgers tonight. ARE YOU LOOKING AT THEM? If so, you can hardly blame us. MG threw me a culinary air kiss (fingers to puckered lips which then shoot off into my direction R (read full article)
This recipe comes from a new friend named Katie and has travelled all the way across the Atlantic Ocean to meet you. Katie’s blog, Thyme for Cooking has been entertaining foodies since 2006, and is not only full of stories about Katie’s (read full article)
Listen to me about burgers, because burgers I know. There will be no complaining in this entry about my fear of being able to master a complicated recipe. There will be no rings of frustration over unfamiliar cooking terms and obscure ingredients I& (read full article)
The first few months I owned my food processor, I didn’t notice that there was a button on it that said “PULSE.” Mmmm… that’s a lie. I did notice the pulse button, but I was afraid of it. So I just chose to believ (read full article)
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