We whipped heavy cream, sour cream, condensed milk and vanilla bean paste together and poured it over sliced strawberries. Yippee-Ki-Yay, Mr. Falcon! How did we just discover this perfect (and simple) dessert?

Sausage-making is a process. It’s messy and time-consuming. But, we had a blast customizing this spicy Italian sausage which we made from scratch with fresh basil, parsley and hot peppers.

Cutting carbs, we’re eating many salads, including this strip streak salad with strawberries. Summer brings the freshest produce, but that steak, it's aged.

Uncooked zoodles are tasty, crunchy, interesting, and fun. Our favorite way to have them is raw mixed with fresh pesto.

There’s nothing that beats crispy chicken thighs with crunchy rice which has soaked up all of the drippings.

We've got a new routine--eating a healthy breakfast of Greek yogurt made by us in our Instant Pot. It's creamy, tangy, and packed with protein. We’re hooked.

This summer Cobb salad with garden-fresh tomato is a grand slam, especially its dressing, a non-creamy, clean-eating riff on honey mustard.

An airfryer makes delicious French fries. And, if it could do nothing else, that'd be enough because healthier French fries change the game.

Hearing taco salad for dinner, we expected a shell bowl filled with grease and sour cream. But, this taco salad is not that taco salad.

These chicken kebabs with lemon coconut aminos glaze won the night. We served them over wholegrain rice—an ultimate summer meal.

We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique.

Here's a recipe for chicken breast and broccoli sauce in the Instant Pot. The magical ingredient is the renderings from the chicken skin.

We wanted shredded chicken tacos. Our Instant Pot, per usual, handled the heavy lifting. Do not sleep on our homemade pico de gallo, though.

Our favorite variety of barbecue sauce is Kansas City Cowtown Bar-B-Q Sauce, which is manufactured locally. It won the 2001 American Royal Barbecue Contest. That means that other people who also know barbecue, like really know barbecue, deemed it to be as fantastic as we believe it to be.

We visit Palm Springs every March. With all the fresh grapefruit just a pluck away, we’d be fools not to make whiskey cocktails with them. We call this one a Palms Springs Whiskey Sour.

With a pressure cooker and an oven, we replicated the secret magic of frying. The meat remains tender and juicy while exterior gets crispy.

We adore our Instant Pot and how tender and juicy it makes chicken. But, the skin comes out limp. The solution? Broil it!

We prepared turkey breast in the pressure cooker and made gravy with the stock and drippings. It made a delicious sandwich. 

For our Italian macaroni and cheese, we added turkey sausage and bell peppers, used four varieties of cheese, and made it in a Instant Pot.

Come summer, we start craving spring rolls because they're cool, crisp and fresh. We developed this recipe for sweet braised pork shoulder spring rolls.

Pressure cooker soup is something special. Recently, we made shredded chicken jalapeno enchilada soup. It was tangy, really tangy, but pleasantly tangy.

Comfort food doesn't get much more comfortable than this chicken mushroom polenta with roasted butternut squash.

We paired crispy quinoa salad with sweet potato coconut curry soup. That’s a meal that would please any red-blooded American—or someone from China or Uganda or India. Really, everyone.

We know that it is impossible to prepare a pork chop which is more tender, more succulent or more flavorful than a pork chop made sous vide.

Ice cream knows no season. Sure, you may harbor fond childhood memories from sweltering summer evenings of frolicking around catching fireflies while devouring a melting waffle cone. But, don’t pigeonhole this delicacy.  It tastes almost as glorious in March or November as it does in August. If you’ve never eaten homemade ice cream, we pity you—truly. A higher plane of enlightenment exists to which you are oblivious. You’ve heard the saying, “Ignorance is bliss.” Not here. Not even close. Making homemade ice cream used to be arduous. You had to cover this hand-cranked contraption with ice and rock salt and churn it continuously for 25 to 30 minutes. After all that work, you couldn’t immediately enjoy the spoils but had to give it another hour to cure. Things improved with the advent of the electric ice cream machine. About seven...

The Lekue Omelet Cooker makes an omelet in less than three minutes in the microwave. One side for two minutes; the other side for 30 seconds. The result: a fluffy and delicious omelet.

Being human, we adore meatballs. Even if you’ve adopted a vegan or vegetarian lifestyle, we bet that you miss the everlovin’ heck out of them. Meatballs taste so good. And, thank heavens; they’re enjoying a majestic renaissance in the culinary world. Not just for pasta and potlucks anymore, meatballs have appeared on the menus of some of our favorite restaurants. And, at least twice monthly, you can find them in our kitchen. Ours aren’t grandma’s meatballs. Actually, they sometimes are; she had a killer recipe—very Old County. But, we’re young, hip and fresh. And, we mix it up. That’s why we consult “I love meatballs!” by Rick Rodgers. This meatball bible offers a collection of recipes with a range of tastes and ingredients. Pork. Shrimp. Beef. Crab. Turkey. All meat that you can ball. We recently made Greek meatballs. They’re...

We quite enjoy Top Chef. It’s wholesome, fun reality television. We like the competition. The food intrigues us. Tom Colicchio is just the right amount of curmudgeon. And, boy, do the chefs employ some zany techniques. Recently, while catching up on a past season, we witnessed one chef prepare the most deliciously perfect steak. It had a strong but shallow sear and was evenly pink from edge to glorious edge. It was medium rare bliss. And, it captivated us. For years, we’ve chased this—beef’s Holy Grail. We’ve read and read. We’ve practiced and practiced. We cooked plenty of fine steak. Never did we ever make a perfect one. The Top Chef contestant called his dish “steak sous vide.” We assumed that was French for steak “cooked way better than any bum like you ever could.” But, no. We researched it....

We used a bread machine to make dough but baked this honey rosemary bread on a Emile Henry Baking Stone. The baking stone helps an ordinary oven act like a classic brick oven. It absorbs moisture for crispier crust.

Along with football, pumpkin-related foods saturate autumn. So, we made homemade pumpkin hummus with our Blendtec blender. It worked with a savory fluffiness.

You make beer can chicken, right? Of course, you do. Everyone does. And, if you don’t for some strange reason, say you do. An admission otherwise will earn you a one-way ticket to ridicule and rejection. We at G@H won’t lecture you on how you should make the dish. But, kindly allow us to share our gentlemanly secrets for grilling better beer can chicken. 1. Ditch the can. We’re coming out of the gate with potential blasphemy. We will likely offend purists. But, whatever, they can keep their can. We use the Rösle Chicken Roaster. It’s sturdily constructed with a wide base. Unlike an aluminum can, this devise will not crumple or tip. It has a removable handle, which eases transport but does not monopolize precious grill space. 2. Caramelize the skin You probably have a go-to barbecue rub. Perhaps,...

We’re Americans, so we love peanut butter. We consume tons of peanut butter. It’s delicious. So, we make it ourselves because made everything tastes better.

Enjoying flavor and not wanting to waste a bounty of hot peppers, we recently concocted a recipe for homemade hot sauce. It’s marvelous. You should try it.

Here’s our recipe for Creamy Spinach Dip. We enjoy making dips because we enjoy eating dips. Our friends, they too enjoy eating dips. We use a Blendtec blender.

If you're not a having a BLT a week with all these fresh tomatoes, well, God, Jed, I don't even want to know you. As you can see, we added some extra sharp cheddar cheese to ours.. We guess it's a BLTC. Or a BLTESCC. Or something. Whatever; it's delicious. Normally, when posting food, G@H shares its tried and true recipe. But, we trust in your ability to conquer the BLT solo.

By drying a tomato, we create a robust little flavor bomb which can be dropped into all kinds of foods. Roma tomatoes work best. Cherry tomatoes provide a touch more sweetness.

French toast reigns supreme among morning entrees because it tastes marvelous, requires little culinary magic, and allows you to revive otherwise semi-stale bread. Here’s our savory twist.

This isn’t the banana bread you instinctively think of when you hear banana bread. That’s cake. This ain’t cake. It’s bread with banana as an ingredient made in our Zojirushi bread maker.

Followers of G@H know that we enjoy cooking and eating. When obligations limit our time to do the former, though, we must still do the latter. Making a good meal fast isn’t easy. Or, at least, it wasn’t easy until we discovered the Lekue Steam Case. This silicone contraption steams meats and vegetables in their own juices. We toss in Brussels sprouts, a handful of dried cranberries, some salt and pepper, and a touch of butter. We microwave that for four minutes. We add a salmon filet. We microwave everything for another minute and forty seconds. And, dinner is ready. Healthy, delicious, quick dinner. Skeptical? Behold the photographic evidence. The Lekue Steam Case sells for $30. You can find it at retailers like Sur La Table or online at Amazon.com. We at G@H thank Lekue for providing a sample Steam...

It’s early in 2014. Healthy living still preoccupies people, including us at G@H.  But, really, our interest stretches beyond the New Year. Although we aren’t old, we’re getting older.  We think more about our food. We try to eat better—mostly because we don’t want to buy new pants but also because we see food differently. We appreciate food as fuel. The right food boosts our energy, improves our focus and keeps us, well, alive. Don’t mistake us. We eat pizza and ribs. We’d rather lose a lung than give up Buffalo wings. Cheese is, most definitely, our friend. To facilitate eating bad occasionally, though, we eat well ordinarily. One G@H editor particularly sucks at breakfast. He often skips it. When he has something, it’s usually instant oatmeal. That changes today. Today is February 1, and each day during February, he...

For this bread maker recipe, almond milk’s vanilla combines quite pleasantly with the honey, and the result is a sweet, hearty wheat bread.

If you’ve got a nice blender, homemade hummus is so easy, cheap and delicious. This lime cilantro hummus wins rave reviews.

When life gives gave us a bucket of Roma tomatoes, we made fresh tomato sauce which we seasoned with butter, salt, basil, and oregano.

As lovers of fresh bread, we believe that a bread machine is a handy appliance for the modern bachelor. We have a new recipe: G@H’s Fresh Basil Pesto Bread.