—Jim Harrison, author of The Raw and the Cooked
Hi, we’re Chad and Derek. We’re chefs and brothers who craft humble vegetables into the stuff of food legend. Everything we create is a bold marriage of delicate and punchy flavors, and crunchy textures-all with knife-sharp attention to detail. We’re proud graduates of the University of Common Sense who simply believe that eating more veg is […]
Mastering Pizza is a revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc […]
King Satay with Spicy Peanut-Ginger Sauce RecipeMeaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together.
Beef and Guinness StewThe rich, malty flavor of Guinness Stout makes a perfect match for beef. In this classic Irish stew, the ingredients simmer for a while, during which time the beef chuck, onions, carrots, parsnips, and turnips all soak up the earthy broth. Thanks to Margaret M. Johnson, author of seven cookbooks on Irish cuisine, for sharing this classic recipe.
