Bacon infused Mac and Cheese

Everyone loves Mac and Cheese. Yes, I'm sure even the Vegans secretly lust after it. So how do you improve on a classic? Simple, just add bacon. This is a riff on the classic Macaroni and Cheese Casserole like my mom used to make- only I add bacon, a whole lot of bacon. And if that isn't enough, I make  use of the bacon grease as well.

Buffalo Grilled Cheese

It's been quite a while since I last visited my mild obsession with grilled cheese. What would be better than combining elements of two classic comfort foods into one? Here I take the distinctive flavors of a buffalo wing, and present them as a grilled cheese sandwich.

Stuffed Shells for Christmas Dinner

Stuffed shells are one of those classic baked pasta dishes that many people pass on making- simply because they can be very labor intensive. They contain practically the exact same ingredients you would use in a simple baked ziti- just organized differently. The thought of cramming individual portions of cheesy filling into each one of those shells is the heavy lifting part- however, there are ways to speed things along.

Truffled Cheese Steak Empanadas and Chicken Chili- Return to the Good Dog Bar and Restaurant, Philadelphia PA

The Good Dog Bar is rapidly becoming one of my favorite places to visit in Philadelphia. When you pair great food with the comfortable atmosphere of a pub that features an excellent selection of beers, you have a vibe that is hard to beat. While the menu is not particularly large, it represents enough variety that you could return time and time again and never be bored with it.

The "Best Sandwich In America" - Roast Pork with Broccoli Rabe and Sharp Provolone - DiNic's, Philadelphia, PA

I finally had the pleasure of transferring one of these to my stomach. This sandwich just works- thin sliced, juicy slow cooked pork, the slight bitterness of the sauteed broccoli rabe, and the sharp bite of the high-quality provolone all meld together. I tucked into this one on a particularly stressful day, and it washed all of my worries away. The next time you are in Philadelphia- you should run, not walk, over to Reading Terminal market and grab one of these. The cheesesteak doesn't even compare. Dinic's is it- even the Travel Channel's Adam Richman agrees- he recently declared this sandwich the winner of his "best sandwich in America" series. Check out Adam's thoughts about Dinic's sandwich after the jump...

When in Philadelphia...

When in Philadelphia, grabbing a quick cheese steak is practically a requirement. The last time I was there, and had to find a quick lunch, I ended up stopping at a nondescript food truck sitting at the corner of North Broad and Callowhill, next to the Philadelphia Inquirer building. This is the classic Philadelphia street food- a piece of comfort food that is to Philadelphia what the dirty-water hot dog is to New York. This sandwich doesn't even try to be anything other than a good, hearty, utilitarian lunch. It is not high-end, just good solid street food, just like it should be. It did not come from a kitchen as well known as the highly publicized Genos or Pat's King of Steaks. This Cheesesteak came from a more humble origin- and is possibly more authentic in it's own unassuming way. It comes from Gus' Lunch Truck - apparently a local neighborhood fixture that's been in place for 21 years. Gus' future is uncertain- Gus plans to retire and may sell the truck if there is no longer enough business to keep them going. I didn't know any of this when I enjoyed my cheesesteak, but now I appreciate having the chance to have had a part of this little piece of the city's history.

Fried Cheese Curds- Miller Brewhouse, Milwaukee WI

So I was on my way home from Milwaukee- inside General Mitchell International Airport actually- I had plenty of time to kill before my flight out- so there was also plenty of time for a little lunch.  The Miller Brewhouse restaurant seemed to be the most promising choice just outside the security checkpoint for concourse E. Over the two days I was in town, I heard that "fried cheese curds" was a local thing to have, and Miller Brewhouse had them on the menu...

"Mommy" Pizza

Once a week, my wife makes home made pizza for the kids, so she can solve the problem of entertaining them while she cooks dinner on days when I'm away at work. Her recipe relies on common store-bought ingredients, but somehow manages to get just about the best results you can get without buying a much more expensive specialty oven. This is "Mommy's" Pizza. She won't let me take over and make it often, so this time, I had to make sure to document it!

Christmas Charcuterie Plate

For my Christmas dinner, I started with a little cold antipasti to snack on- I originally intended this to be the the thing to keep everyone busy while I rested and carved the roast- but the guests decided to wait until everything was ready to sit down, which works just as well for me. My antipasto course consisted of a plate of charcuterie and cheese, a selection of crackers to go with it, and another plate of olives and pickles. While it's a nice way to start a meal, it isn't really all that interesting until you hear what and where about half the charcuterie came from...

Macaroni and Cheese Casserole- Old School Style

Few things say "comfort food" like the classic macaroni and cheese. I'm not talking about that weird, artificially colored stuff that comes out of those little cardboard boxes. I'm talking about old school style macaroni and cheese, baked in the oven in a casserole dish, with some nice crunchy stuff on top. This is my variation on the way my own mother used to make it- this version isn't really over-the-top gooey and cheesy as most- this version is more dry, and the real developed flavors come from that little bit of crunchy topping, and the bits around the edges that brown up and caramelize a bit. The same recipe can easily be adapted to produce something very creamy and cheesy, but there's something about  this proportion of cheese to macaroni that does it for me.