Tag Archives: Vogz

Some recipes take longer than others; this one lingered so long we started referring to it as “the beast.” The goal was to deconstruct the Irish car bomb — that lovably irresponsible drink special that says “I throw caution to … Continue reading →

A good Catholic son named Matthew wrote us last month asking for St. Patrick’s Day recipes. Mathew — we haven’t forsaken you, dude, we’re still working on it. But just in case, come tomorrow, someone tries to pinch our weblog … Continue reading →

Following a radical dinner with a low matainenence dessert that doesn’t bore your friends or destroy your kitchen is damn near impossible. Usually we just crank out a cheese course, serve some whiskey, and look all doe eyed until someone … Continue reading →

This dish is light and fluffy like a pile of food snow. The object is to bleed red and green sauce all over it. Because it’s a stack with essentially 3 levels (all white) we’re calling it a napoleon, which … Continue reading →

Nothin’ says “bachelor meal” like gringo food. And nothing says “gringo” like butchering the names of Latino dishes. Here we manage to mangle both “Calabacitas” (a delicious pan fried combo of corn, squash, beans and rice) and “Chilequilles” or “soggy … Continue reading →

We have a confession to make. That beer we reviewed below, you know the Double Arrogant Bastard? Well…we got arrogant and used it in the recipe that precedes this, our Frenchy Onion Soup. The traditional French Onion Soup does, after … Continue reading →

There are times in life when you find yourself groggily waking up with the sun, only to find a house full of passed-out party fiends littering the path toward the kitchen. And though they may be deep within drug comas, … Continue reading →

We were recently reminiscing about the time we decided to break veganism hardcore and ordered an extra large pizza and split an eggplant parmigiana. Shit was rough. If you’re looking for a milder break from not eating cheese, here’s a … Continue reading →

Don’t know about you, but we can’t stand the “southwestern” black bean burger steeze that some frozen product purveyors have masterminded. It’s just so wrong. If you’re going to make a sammich out of beans and grains let’s try a … Continue reading →