The Stew I Make When I’m Sad
Some days call for steak. Some call for whiskey. But the days that flatten you out, the ones where the light feels wrong, those days call for stew. Here’s the one I make when I can’t think of what else to do.
Inner Beauty Hot Sauce: The Cult Classic I Stole From a Printout
A printout I’ve been hauling around since the late 2000s, a Cambridge chef who built a temple to heat, and one mustard-yellow sauce that ruined every other hot sauce for me. Inner Beauty isn’t a condiment. It’s a worldview in a squeeze bottle.
Pine Nuts Are Worth the Money. Fight Me.
Pine nuts cost a fortune and people treat them like croutons. Sebastian breaks down how to actually cook with them, from toasting to brown butter to the one mistake that wastes a forty-dollar bag in about ninety seconds flat over a hot burner.
Bold Heat, Bold Pour: Pairing Wine with Fire and Flavor
Sebastian doesn’t shy away from spice and neither should your wine. Here’s how to match bold, Southwest-inspired cooking with bottles that bring more than just fruit to the party.
The Hidden Genius of Cowboy Beans (You Know That’s a Sidebar Waiting to Happen)
Sebastian dives deep into the humble cowboy bean spiked with pancetta, green chile, smoked tomato, and just enough reverence to turn a side dish into a main event.
Tomatillo + Sherry + Smoke = Sauce Worth Remembering
Sebastian shares the story behind his go-to sauce: a smoky, tangy blend of tomatillo, dry sherry, and roasted aromatics that shows up on everything from pasta to pork shoulder.
What Rosemary Taught Me About Stillness
Sebastian reflects on a quiet moment with his dog Rosemary in the backcountry—and how slowing down might be the most underrated skill in the kitchen and in life.
Meatloaf from Hell, But Make It Italian
Sebastian reimagines a comfort food classic with smoked chile, pancetta, and enough heat to make Nonna raise an eyebrow. It’s meatloaf—but louder, spicier, and laced with desert attitude.
Cream Sauce Isn’t a Crime
Cream gets a bad rap. Sebastian explains why rich, decadent sauces are still worth celebrating—when they’re done right. From smoky poblano to sherry-laced mushroom, this is a love letter to food with backbone.
One Day, Three Burritos: My Breakfast Rituals on the Road
Chef Sebastian takes a break from the kitchen and hits the road with his rescue dog Rosemary, sharing the story of one perfect day fueled entirely by burritos, coffee, and mountain air.