Update: we have added new dates for our workshops! If you’re interested, you can sign up here.
It’s funny how this recipe came to mind. We were in »
Read the full story → 
Spicy, tomato tangy, savory ground meat. It has become one of the WORC household’s staple instant meal accessorizers.
The zingy muse came from Korean rice cakes. The spice, »
Read the full story → 
High noon at the KA Mixer Corral, and I was entering into a chocolate chip cookie showdown. For years I’ve known the Professional Pastry Chef chocolate chunk cookies to »
Read the full story → 
For the last 16 years that we’ve been together, there are a few items that still have made it through the entire decade and half relationship. Our photo »
Read the full story → 
Homemade spicy sriracha, fresh chilies sauces and pretty much anything spicy has been on our eating repertoire as of late. Since making our last batch of spicy garlic »
Read the full story → 
This week, exactly 16 years ago, we met in a itty bitty coffee house. Todd was behind the counter serving espresso’s and Diane walked in thirsty for a »
Read the full story → 
Call me suckered, hoodwinked, or duped. I believe in magic potions. A man hawking small bottles of potion, proclaiming outlandish results. Out of curiosity, I skeptically try the »
Read the full story → 
Memories from my vegetarian days were coming back and reminded me of my college years. In fact, my days of being vegetarian lasted till not long ago, 2008. »
Read the full story → 
This has been an incredible week at the Steamy Kitchen Compound/Resort/Farm/Retreat. Home. Diane and I red-eyed a flight across the country on Sunday night, arriving with the sunrise »
Read the full story → 
Too much of a good thing is certainly possible. Take for example, my favorite sandwich in the world, Vietnamese Banh Mi. But wait, before you blame me for »
Read the full story → 
