One of these easy but simple old time recipes that creates comfort food.  Otherwise known as an Onion board.  This is one of my wife’s favorites.

As many of you know I have been cooking Sous Vide for a while.  I find that when I do proteins Sous Vide they come out really well.  In this dish, I am going to get the chicken cooked Sous Vide and then finish off with a Fry to complete the dish.  I am adding
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This is old time Jewish Cooking, but also one of the classic recipes that I now make for all of our family occasions… The trick here is to really use Chicken Fat and really slowly cook off the onions….

This is a southwest style Salsa especially good with fresh peaches and corn.  I have taken out the Jalapeno peppers.

This is a modification of the Williams-Sonoma recipe.

This is a recipe that I picked up from Serious Eats (yes another one).  You can find it here. I have found that the easiest way to make this recipe is to dice the peaches with the peels on and then strain it after it comes out of the food processor.  I have also substituted
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So this is easier to make than you think it is and faster.  Its incredibly delicious and a lovely topping for pancakes or ice cream.

I use this sauce to glaze my Beef Negamaki recipe. This recipe is a direct copy from http://www.seriouseats.com/recipes/2012/03/teriyaki-sauce-how-to-make-at-home-recipe.html.  It makes a really nice glaze.  The trick to is is to really boil it down longer than you think.

This has turned into one of the families most enjoyed dinners.  Its actually not that hard to put together.  This is served with the Teraki Glaze.

An old favorite of the family is homemade spaghetti  and meatballs.  I used to just throw this together but one day I wanted to do something different and I threw some cheese into the middle.  I really like the outcome… Its not fancy but it works. A simple, quick easy meatball recipe.