Bacon and Caramelized Onion Bruschetta

There are few things I love more than a good, fresh bruschetta. Wonderfully ripe tomatoes, fresh garlic, onions, and herbs come together on crisp bread to make a wonderful snack. Unfortunately, the dead of winter means that fresh tomatoes are hard to come by, which makes bruschetta so much less flavorful, which is a real shame.

Potato Soup Served in a Bread Bowl

When it gets cold outside, you simply cannot beat soup, and nothing beats cold more than a hearty potato soup. Potatoes are quite possibly my favorite starchy food, and you'll rarely find me without potatoes in my cupboard! With winter closing in, it seems just about time to pull this soup out again for the season.

Dairy-Free Tzatziki

I can't argue with a gyro. It's like a sandwich but with an excuse to spread it with garlic. What more could you want? Of course, the medium of choice for garlic in a gyro is usually tzatziki, a yogurt-based sauce, and not everyone in my house can eat yogurt. What's a lazy cook to do?

Grilled Focaccia

Focaccia Bread. Lazy, delicious, and impressive. Be prepared for people to ask you to make this for your next gathering. Furthermore, with a little creative use of your resources, it's pretty fast to make.

Barbecue Chicken Pizza

Until a few years back, all my experiences with homemade pizza were... Disappointing, to say the least. With the help of a friend and a few hours time, we created some really great homemade pizza that rivaled or beat anything we could have bought. Without further ado, one of my favorite types of pizza, Barbecue Chicken.

Cheesy Popcorn

To all those close to me (and many who attempt to stay away from me), I am known as a popcorn fiend. Perhaps it is a sign of a deep calling within me to become a corn farmer, or perhaps it is just because I'm a salty food snacker. Regardless, I'm always looking for new and exciting ways to make popcorn. And what can be more perfect than combining popcorn with cheese?

Meet the Hardware: Cast Iron Skillet

Ahh, the cast iron skillet. Classic and completely misunderstood by many of my generation. "But Ryan," they ask me, "why would you use a cast iron skillet when you could just use the non-stick pan?" The one-word answer is browning. But that's not the whole story.