Honey Brined Grilled Turkey with Giblet Cream Gravy

This turkey recipe is a hybrid of a couple of recipes I collected at epicurious.com. They have a world of good turkey advice over there, so if you need some ideas or advice, I’d really encourage you to go over there and take a look for yourself. They’re not paying me a dime to say […]


Appetizer for an Italian Feast: Mixed Antipasto

The title originally attached to this post, The Big Night, is a reference to a movie I enjoyed many years ago about two brothers who own an Italian restaurant that is, sadly, about to go out of business. In order to keep from having to close the restaurant, they decide that a little publicity is […]


Authentic Swiss Fondue

In this post, I’ll teach you how to make an Authentic Swiss Fondue. They’re quite easy to prepare, once you have the right ingredients, and understand a bit of technique. I can make that claim, “Authentic Swiss Fondue”, because I used to live in Switzerland, and made it a point to eat fondue as often […]