Costillas con Chimichurri: Argentinian-Style Beef Ribs with Chimichurri Sauce

These Argentinian-style beef ribs are tender and juicy, their robustness mouthwateringly complimented by the bright, complex acidity of the chimichurri. It’s an unapologetically indelicate dish—it’s carnal, demanding that you pick up the bones and tear every last bite off with your teeth, licking the chimichurri from your fingers.

Spicy Mexican Cauliflower Rice

With just the right amount of spice and all the flavors I love in Mexican cuisine, this easy, low-carb Mexican cauliflower rice is a real winner.

Crispy Batter-Fried Fish (Keto)

This keto version of batter-fried fish is crave-worthy, with moist, flaky white fish wrapped in a shatteringly crisp golden crust.

Tentacular Spectacular: A Recipe for Grilled Octopus

Want to serve up some citrus kissed, grilled seafood that’ll really wow your bbq guests? With this recipe for octopus, do some prep ahead of time and you can just whip these tentacled beauties out when you’re ready to grill. Presto! Tentacular spectacular!

A Medley of Foraged Greens Sautéed with Bacon

Although dandelion greens are known for their bitterness, this dish is only slightly bitter–a nice counterpoint to an entrée with sweet notes. It’s taste is wholesome and complex, green with a kick of that peppery bitterness and bathed in the richness of the bacon fat.

Calamari Carbonara

Healthier and more filling than pasta, the tender, toothsome squid mimics perfect al dente noodles, and swims blithely in a creamy carbonara sauce. It’s tentacular spectacular.

“…Into something rich and strange” Part I: The Philosophy of a Foodie

This blog celebrates all the strange and wondrous foods that our world has to offer—especially those products that have become forgotten or despised. Part and parcel of this is encouraging respect for the whole plant or animal and minimizing waste—the bones, tongue, and liver of the cow are just as desirable as the loin, the beets greens as savory as the beets themselves…