Planking is a grilling technique wherein salmon is cooked on hardwood and the fish absorbs the wood’s natural flavors.

We love pork spareribs, but pork shoulder, aka Boston butt, may be the cut best suited for smoking.

You make beer can chicken, right? Of course, you do. Everyone does. And, if you don’t for some strange reason, say you do.

Cooked properly, usually over low and slow heat and braised in liquid, beef cheek becomes so tender and so saturated with flavor.

We could eat seared scallops every night. And, we just might, especially served with brown butter caper sauce over whole wheat linguine.

Making a tender, succulent brisket takes practice and skill. Do it right— oh man, that’s divine dining.

Comfort food doesn’t get much more comfortable than this chicken mushroom polenta with roasted butternut squash.

We topped homemade warm coconut shortcake with homegrown cool raspberries.

We transformed a bowl of homegrown strawberries into jars of honey vanilla strawberry jam. Toast never tasted so good.

For something so straightforward, something with a main ingredient as cheap and basic as corn meal, the dish tastes blissful.

This chocolate waffle—or as we’ve dubbed it “choc-affle”—was decadent and paired well with our homemade strawberry balsamic syrup.

With these sharp cheddar cornmeal waffles, we constructed open-faced breakfast sandwiches with thick cut bacon and a sunny side up egg.

We cooked this filet sous vide and served it with sautéed mushrooms and roasted asparagus. It blew our minds. It was mind blowing.

On a meatless Friday, we made fire grilled shrimp with garlic caper sauce, which we served with an avocado Caprese salad and garlic bread.

Scofflaw Cocktail- The word “scofflaw” refers to people who flout the law, particularly those drinking illegally during the Prohibition-era.

Forgive us for bragging, but we killed last night’s dinner. We made scallops sous vide in a bacon leek sauce. It was the stuff of dreams.