Jeffrey Morgenthaler loves egg nog, but he can’t stand the thick, gelatinous goop they sell at the grocery store. Even if you were to cut it with alcohol, it’s still so overly pasteurized and full of preservatives that it would be anything but enjoyable to slug down at a Christmas party. So a few years ago, he set about concocting the simplest, tastiest Egg Nog recipe he could. In this episode of The Morgenthaler Method, Jeffrey builds on his original recipe and demonstrates the hugely popular Egg Nog recipe from Clyde Common in Portland, Oregon. Either one is tasty and perfect for the holidays. Enjoy!
Here's the ultimate, savory weeknight meal for your family. Extra-lean ground beef (which sometimes cooks up dry) works well here because it's combined with marinara to keep it moist.
Easy Crab Cakes
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.