David Doesn't Bake

Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Tuesday, December 5, 2023

Pasta Bolognese

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The key to a great Bolognese is to simmer the sauce for upwards of two hours. It takes time to caramelize tomatoes, but that’s what makes it...
Wednesday, November 1, 2023

Ginger Squash Soup

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Happy November, and cheers to soup season! Time to roast some squash. Preheat your oven to 350, cut a large butternut squash in half the l...
Wednesday, October 4, 2023

Mexican Braised Wings

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  It might not seem like Fall today, but it will by the weekend, and these wings are the perfect way to jump into the braising season. Tak...
Wednesday, September 6, 2023

Sesame Noodles with Corn

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Local corn makes this irresistibly delicious cold noodle dish even better! Cook a half a pound of thin spaghetti or stir fry rice noodles ...
Tuesday, August 1, 2023

Steamed Mussels with Tomatoes and Corn

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A bit of bacon makes these brothy steamed mussels a summer favorite! Figure a pound of mussels per person, or half of that for an appetizer ...
Monday, July 3, 2023

Hot Honey Butter Shrimp

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Looking for some sweet summer heat? Whether your grilling, sautéing, or roasting, this shrimp has it all!   And it comes together in no time...
Tuesday, June 6, 2023

Crispy Noodles

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This is my favorite new noodle dish of the year, maybe the last few years. It’s best with chow mein, lo mein, vermicelli, or thin spaghetti ...
Thursday, May 11, 2023

Kimchi Grilled Cheese

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Not only will you be dreaming about this kimchi grilled cheese for days to come, but once you try it with mayonnaise, you’ll never make any ...
Thursday, March 30, 2023

Glazed Baby Back Ribs

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The snow is gone from the deck, time to roll out the barbeque! No grill, no problem, these ribs are nearly as good under the broiler…the key...
Tuesday, February 28, 2023

Pea and Pecorino Pesto

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Get a jump on spring, courtesy of some frozen peas. BTW, did you know that frozen vegetables are just as nutritious as fresh ones? Really! ...
Monday, January 16, 2023

Miso Glazed Salmon

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Fire up your broiler, this miso salmon will soon be on your short list of go to meals. For half a pound of salmon, stir together two to th...
Wednesday, December 21, 2022

Squashed Tot Tacos

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Unlike canned fruit cocktail and bologna sandwiches on Wonder Bread, my love for Tater Tots has never faded. So, you can imagine my exc...
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