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alexwood

  • Location: Pittsburgh
  • Last bite on earth: Perfectly cooked steak topped with blue cheese

Seriously Delicious Holiday Giveaway: Thermapen Thermometer

Roast chicken!

Father's Day Giveaway: Win a KettlePizza Pro 22 Kit

When we order pizza my dad keeps the pizza, in the box, in the oven set to warm so as to keep the pizza hot between grabbing slices. Well one time my dad accidentally turned the oven to 300 instead of the warm 200 degree setting. That extra 100 degrees is just enough to burn the box, and the pizza inside it. No second helpings that night!

Skillet Orecchiette with Sausage and Broccoli Rabe

I made this for dinner the other night and absolutely loved it. I didn't have any chicken stock so I cooked the pasta in water, then added it and about a cup of pasta water to the skillet. It turned out great and it is packed with flavor. A great weeknight dinner.

Seriously Delicious Holiday Giveaway: Case of Pat LaFrieda Burgers

Serious Holiday Giveaway: The Baking Steel

Sausage and Banana Peppers

Seriously Delicious Holiday Giveaway: The Baking Steel

A little heavy on the sauce, light on the cheese, pepperoni and hot banana Peppers

Memorial Day Grilling Giveaway: Win This Delicious Cap of Ribeye

I love grilling a whole chicken that has been salted and seasoned a day or two ahead of time, split down the back, and grilled under a brick.

Gimme Your Burger Lab Requests!

I've recently converted to a charcoal grill. I'm quickly finding that the taste of charcoal can't be beat, however, the options of different charcoals seems to be endless. Different styles have different characteristics; some light faster, some burn hotter, some last longer, some die out quickly, some taste great, some taste like a tire fire. I'd like for you to try several types of charcoal (naturual wood briquettes, kingsford, easy light, un-charred hard woods, etc). and help me find the best charcoal out there. Thanks for your help Kenji.

Cook the Book: 'Masala Farm'

Meat loaf, collard greens, mashed potatoes and corn bread from Debbie's Cafe in Versailles, KY, a few minutes down the road from Woodford Reserve Bourbon Distillery

What's Your Drunk Pizza of Choice?

Antoon's Pizza in the Oakland neighborhood of Pittsburgh. It's the go to late night pizza shop where $4.90 gets you a piping hot 14" cheese pizza. Antoons pizza is then to be eaten on the nearest open stoop.

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Open the smoker
Reveal the product of hours
Patience will pay off

Super Bowl Party Giveaway: Baby Back Ribs and Pulled Pork

Open the smoker
Reveal to product of hours
Patience will pay off

Seriously Delicious Holiday Giveaway: The Sriracha Lover's Ultimate Gift Pack

Ramen Noodles with a squirt of lime

Seriously Delicious Holiday Giveaway: Korin Knife

The Swiss Army knife I got when I was 7. I used it to widdle the buttons off the remote...mom wasn't happy.

Hot Dog of the Week: The Original Hot Dog Shop, aka 'Dirty O' in Pittsburgh

If you're still in the Burgh check out Franktuary located Downtown and/ or Dormont Dogs located in, well, Dormont. Also the Brighton Hot Dog Shop is a classic Pittsburgh chili cheese dog joint. They have a few locations in the area.

Cook the Book: Molto Batali

My close friends and a new girl I'm trying to woo

Cook the Book: 'The Food52 Cookbook'

Roast Chicken with roasted vegetables

Survey: What Topping Combination Repulses You the Most?

Here in Pittsburgh most things get topped with french fries (sandwiches, salads, and in some cases pizza). The chicken ranchero pizza (chicken, bacon, ranch sauce, french fries, and cheddar cheese) IS NOT PIZZA!!!!!

Cook the Book: 'Cook this Now'

5 Essential Bourbon Cocktails

Where is the manhattan?!

Help! My Freezer Broke!

My freezer broke today resulting in me having to thaw out its contents. Now I am left with thawed ground beef (2 lbs), 3 chicken breasts, 2 hot sausage links, 2 sandwich bags of summer corn, 2 sandwich bags of broccoli, and a hot dog. Does anyone have any recipe suggestions that will help me use up several of these ingredients in 1-2 recipes?

Cook the Book: Farfalle Abruzzese with Veal, Porcini, and Spinach

This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes. More