Szechuan Style Scrambled Eggs With Tomatoes

This is a recipe I learned from a guy I used to work with. It’s a simple, fast, and super delicious dish that can be re-interpreted in a variety of ways. I was once served a version of this made with leftover salsa and nachos – and it was pretty good. You can make this in much less time than it takes to discuss it, and it’s barely harder than basic scrambled eggs. So give it a shot!

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There was some discussion on bread, recently, which got me to thinking about…. Popovers!

Popovers are legendarily difficult to make. It is a false legend, put out by people who want you to not have popovers. Once you know how to make them, you can have them any time and you can impress your friends and be the envy of your enemies. Or, if you don’t have any friends, you can get some, lured in with the smell of cooking popovers.

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