We cooked pork chops sous vide then breaded and finished them in the oven to get that crispy, crunchy crust using our faux fried technique. GET THE RECIPE Breaded Pork Chops Sous Vide submitted by Gentleman at Home
We developed this autumn chili recipe which mixes the flavors of the land and the air. That is, we used ground buffalo and ground turkey. GET THE RECIPE Turkey Buffalo Gameday Chili submitted by GentlemanatHome
Our favorite things about August? Tomatoes and peaches! They paired swimmingly in this arugula salad with sheep cheese, pecans and balsamic. GET THE RECIPE Peach Sheep Cheese Arugula Salad submitted by GentlemanatHome
Take advantage of a bursting garden by whipping up for fresh basil pesto. We substituted walnuts for pine nuts and tossed in some oregano. GET THE RECIPE Walnut Basil Oregano Pesto submitted by GentlemanatHome
Indian food can be intimidating to make at home. But, if you have a pressure cooker, this coconut milk chicken curry is almost foolproof. GET THE RECIPE Coconut Milk Chicken Curry submitted by GentlemanatHome
We planned to make peanut butter bars but couldn’t resist tossing in walnuts, almonds and Macadamia nuts. Crunchy. Satisfying. Decadent. GET THE RECIPE Chocolate Butterscotch Mixed Nut Bars submitted by GentlemanatHome
Tacos are simple yet delicious. We braised pork shoulder in sweet chili sauce. We topped it with Asian slaw, sriracha mayo and fresh herbs. GET THE RECIPE Pork Shoulder Tacos with Asian Slaw submitted by GentlemanatHome
Pork spare ribs are big and meaty with tons of fat and connective tissue that melts when cooked low and slow — a barbecuer’s barbecue. GET THE RECIPE Slow Smoked Pork Spare Ribs submitted by GentlemanatHome
Planking is a grilling technique wherein meat is cooked on hardwood and the food absorbs the wood’s natural flavors. GET THE RECIPE Lemon Dill Plank Salmon submitted by GentlemanatHome
Cooked properly, usually over low and slow heat and braised in liquid, beef cheek becomes so tender and so saturated with flavor. GET THE RECIPE Beef Cheeks in Red Wine Gravy submitted by GentlemanatHome
We could eat seared scallops every night. And, we just might, especially served with brown butter caper sauce over whole wheat linguine. GET THE RECIPE Seared Scallop Linguine with Capers submitted by GentlemanatHome
We transformed a bowl of homegrown strawberries into jars of honey vanilla strawberry jam. Toast never tasted so good. GET THE RECIPE Honey Vanilla Strawberry Jam submitted by GentlemanatHome
