The secret behind these slightly crispy, super gooey chocolate chip cookies? Egg yolks, a little extra time, and of course - love!

Have you started watching Season 7 of Chef’s Table? If you binged all four episodes in one sitting, don’t tell me. I gobbled down episodes one and two before coming up for air.

Pork shoulder is one of those sleeper cuts of meat that is relatively inexpensive but huge on delivery. Bo ssäm is one of my favorite ways to eat it.

Yes, it involves sourcing a lot of different kinds of flour and grains. Yes, it’s worth it. Sometimes you have to put a little effort into eating well, but trust me, you’ll be making these multi-grain pancakes from Huckleberry in Santa Monica so often you won’t mind.

Dad came out from TX to celebrate his 76th birthday with us, and my brother Jeremy popped in for a few days as well. The whole fam-damily together again—not an easy feat with Dad in Texas and Jeremy down in Utah, but we manage to see each other occasionally.

I grew up in a small town in northern Arizona right alongside the Navajo and Hopi reservations. It is a unique and beautiful place full of red rock canyons, high desert flora and fauna, and the occasional coyote. It’s also home to a pretty special taco.

I first discovered this fantastically hot chicken in Nashville last year. The folks there take credit for slathering a crispy fried bird (usually marinated in something spicy) with as much cayenne pepper as you can stand.

bring on the big dudes bashing each other about over some pigskin, just pass me some freakin' wings. And a beer. Or two.

I was hanging out along the outer fringes of Washington D.C. (Vienna, VA) when I saw Bon Appétit's tweet heralding their top Hot 10 2014 restaurant picks. I immediately zoned in on #1 because who wouldn’t want to eat at the hottest restaurant in America right now?

Perfection in food may never be attainable, but I still like trying. It’s why I invested in Thomas Keller’s “Ad Hoc” cookbook and adhere to his mantra when I’m in the kitchen: “When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.”