I am a big fan of eating seasonally inspired foods, so I have spent a lot of time lately tinkering around with some hearty dishes that seem to help fight off winter’s chill from the inside out. Whenever I get into autumn and winter cooking mode, it doesn’t take long for my craving for great soup to kick in. Here’s a recipe that stands out as exactly that.

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Warm Your Bones: Curried Squash & Apple Soup

Don’t get me wrong, I love pad thai. Pad thai is incredibly delicious, its always cheap, and it makes for some of the best late night street food you’ll ever get your hands on. I’m just here to point out that Thai food has a whole lot more to offer beyond this iconic noodle dish. I was lucky enough to backpack (and eat) my way across Thailand earlier in the year, and I made it a personal mission to dig as deep into the Thai food culture as I possibly could. Along the way I learned that Pad Thai is not actually as traditional as I once thought. Here’s what else I learned.

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Beyond Pad Thai

As with most food nerds, I am a pretty big fan of Anthony Bourdain’s travel channel show No Reservations. While working my way through some of the older seasons, I came across an episode which featured Scott Conant (Food Network personality and executive chef at Scarpetta) giving a rundown on how he makes traditional, old school pasta sauce for the spaghetti dish at his restaurants. I was intrigued since his recipe differed from most that I’ve seen in the sense that he does not directly season his tomato sauce, rather he flavors the dish right before being served with a garlic and basil infused olive oil that steeps away while the tomato base bubbles away on the stove top.

After digging around online a little bit I was able to find a few pages all offering up slightly different variations on the same basic sauce. I took a crack at the recipe earlier this evening and here’s how it went down in my kitchen.

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Back to the Classics: Tomato & Basil Pasta ala Scott Conant

Butterflied & grilled chicken is definitely my favorite poultry application right now. I’ve actually grilled so many butterflied chickens this past summer that I have completely lost count of the exact number by now. Lucky for you, I’ve distilled all that I have learned into one handy-dandy blog post so that you can reap the rewards of my experiments. Here is what I’ve learned so far.

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On The Grill: Butterflied Jerk Chicken

People eat meat. They always have, and they always will. When you get down to brass tacks, it’s really not the most pleasant thing in the world. But that’s the world we live in. It is chock full of things that aren’t all that pleasant, and you can’t go around ignoring them all just because they don’t suit your fancy. If you eat meat, chances are you’ve thought about the rather grim nature of harvesting animals for their delicious, delicious insides at least once in your life. Here’s my take on the issue.

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On Eating Meat