I made this sauce tonight and served it over steak, and it was awesome. The best part about it is that you don’t need a pot or a pan, just a blender and a dream. Enjoy!

I grew up making a more traditional, meat-laden lasagna, but after my mom became a vegetarian and I became close to a long line of vegetarian friends, I had to start amending my recipe on occasion. Now I don’t really miss the meaty version, because this recipe for vegetable lasagna, which I’ve developed through trial and error over the years, is so damned satisfying…

Basa is a variety of catfish from Southeast Asia that was renamed due to pressure from the U.S. catfish board when it became too much of a competitor for the catfish market. However, according to Wikipedia, blind taste tests have proved that Americans prefer basa’s flavor to that of American catfish three to one. Here’s a recipe I came up with that I feel does this noble fish justice…

Now, I am by no means a professional mixologist, or even an amateur bartender, but as Liz can attest, I’ve had my share of drinks. And I love experimenting with new ingredients, especially flavored booze. I haven’t gotten around to trying bacon vodka yet, but you dear readers will be the first to know when [...]