The Cornish Pasty – Going to Fall Down a Mineshaft? This is the Meat Pie For You!

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make t...

Pastrami-Spiced Duck Breast "Reuben" – Prepare to Open Face

I first tasted pastrami-spiced, smoked duck breast about 15 years ago, and ever since I’ve wondered how it would be used in a classic Reuben...

Beef on Weck, Part 2: The Meat Within

As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls , which are awesome, but becom...

Beef on Weck, Part 1: The Kummelweck Roll – You’ll Be Thirsty for More

Welcome to the first of a two-part series on one of this country’s most delicious unknown sandwiches, the "Beef on Weck." This sim...

Classic Split Top Hot Dog Buns – How We Should Be Rolling

When we posted our hamburger bun video last year, I received a bunch of requests for hot dog buns. My first thought was, just take the same...

Grilled Brie & Pear Sandwich and a Great Excuse to Make One

This grilled brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bor...

Chicago Italian Beef “Stew Meat Edition” – The Deep Dish Pizza of Sandwiches

I’ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago’s famous Italian Beef Sandwich, whi...