Paprika

A honey mustard sauce with Korean flavors coats the fried chicken on this crispy, spicy, and tangy sandwich.

A play on Italian Wedding soup but with Polish ingredients like beet and spaetzle

A nice balanced salad with lots of kale and farro that is accentuated with browned sweet potato, funky blue cheese, and a little truffle oil.

This dip has sweet potato, bean, rosemary, and a hint of truffle for the perfect fall appetizer.

Clamato, Pickled Green Beans, and Bacon Salt, for delicious bloody Caesars.

Three juicy delicious burgers that have beer in all of the ingredients!

This is the best onion dip of all time.  For real.

Hummus is mixed with some chickpea flour, formed into planks, and then fried. Serve with a yogurt sauce and you can dip a dip into dip!

A tasty North African dish of eggs poached in a spicy tomato sauce, and some homemade lamb merguez sausage.

The second meat at my meat slicer party last weekend was roast beef. Roast beef is insanely simple to make at home, especially when you have a meat slicer to cut it paper thin. If you make this same exact recipe and try and cut it with a knife it is going to come out a little chewy unless you really are able to cut it very thin. Anyways, roast beef is roast beef right? Yea it was perfectly cooked and seasoned, and really fresh, but still just roast beef. What made these sandwiches truly memorable though, was the crispy shallots and hint of horseradish mayo, along with fresh baked onion rolls from a local bakery near my friends house who hosted the party.

Mexican chorizo is not really that common in New England, in fact, most people around here think you are talking about the much more common portuguese variety when you say the name. At my burrito shop, we used to get fresh Mexican chorizo that was delicious, but then the supplier kept sending the portuguese stuff by mistake and it was starting to annoy me. We are a burrito shop man! One day we ran out of the mexican kind so I whipped up a quick homemade version after skimming a few recipes. It came out ok, but everyone REALLY liked the stuff we were bringing in much better. This reaction made me really want to make chorizo better than the store bought one, so I tested recipe after recipe for several months until I got it right! Now we not only save money on it, but everyone loves the stuff! If you happen to live close enough to Cafe Burrito, come in and try some on a burrito or taco (it’s especially good on our breakfast burritos), But if not, here is the super easy recipe to make some on your own!

Big Macs are delicious. We can all be food snobs and pretend like they aren’t, but the fact is, big macs were developed by scientists for optimal deliciousness. If you don’t believe me, I bet you haven’t had one in a while, and I REALLY bet you haven’t had one drunk in a while. That being said, I’m not selling out to fast food or saying you should all be eating more big macs, I’m just stating facts. This recipe came to me a few weeks after thanksgiving last year when I was (surprise!) eating a big mac (and probably drunk?) I was thinking about what makes the burger good. Its OF COURSE NOT the burger itself. It has more to do with the interplay of the cheap bread, cheese, pickles, and crunchy lettuce. For some reason it came to me that the ratios of meat to bread to flavorings are similar to that of stuffing, and I thought it would be fun to literally buy 8 big macs, chop them up, stir in some chicken stock, and bake it off as a stuffing. Well I sobered up, realized I didn’t want to spend 40 bucks at McDonalds, and had almost a whole year to develop this recipe. This stuffing came out absolutely amazing. When you eat it there is no question that you are eating a stuffing, and also no question that it is big mac flavored.