Tag Archives: Vogz

Sure, it sounds deceptively carnivorous and a little barnyardy, but this standout sandwich, which we concocted for our most recent grilled cheese experiment, deserves an arresting name. A more accurate description might be “chevre-salad-sammich.” See? Not as cool. The above … Continue reading →

There are two kinds of weekend breakfasts: the kind where you’re either up late enough, or hungover enough, that garlicky guacamole sounds A-OK, and the kind where you have to make do with a slice of avocado and a couple … Continue reading →

On the eve of Super Bowl Sunday, we threw a Hot Knives dinner party. Jokes were made about making “nachos” out of Portuguese thistle rennet cheese and Egyptian fava beans, or terriyaki tofu burrito bites (shudder, barf). But without thinking … Continue reading →

We like to file this recipe adaptation under the ‘My-kid-just-went-vegetarian-what-do-we-make-for-Christmas-dinner?’ category. Because that’s exactly how we started making it. After all, back in the ’90s, before Food Network and Google booted the Joy of Cooking, the conundrum of cooking for … Continue reading →

When we’re super strapped for cash, the first luxury product we cut from our pantry is canned items. Sure a can of garbanzo beans sets you back, oh, 69 cents. But buying industrial-sized sacks of dry beans for $3/10 pounds … Continue reading →

If you think we’re turning on the fucking oven in July, you’re nuts. However, a man cannot throw a pizza party on macaroni salad alone, so we did this. And it worked! Thanx to Lesley, Michael and Greg “Summer Babe” … Continue reading →

The old-school Romans made the simple pasta dish, carbonara, with three main ingredients: freshly milled black pepper, un-smoked baby pig’s cheek and raw egg. We love black pepper, but thought we’d do without the baby pig. We also forewent the … Continue reading →