It’s National Pretzel Day (there is such a thing, we promise) and to celebrate we make them on the show in the only way we know how: easily. Buy a can of breadstick dough, roll ‘em out, shape them into knots, and put a little egg wash on top. Finish them in the oven and in about 17 (2 to prep, 15 to bake) minutes from start to finish you have chewy, salty, mouth-watering pretzels. We make our own honey-mustard horseradish dip to go with it while they’re in the oven. Forget the plate, they’re best right off the baking sheet.

Biscuits and gravy are a staple for a reason. It’s comforting, hearty, and downright satisfying. Tonight on the livecast, we decide to augment it a bit and put some spicy chorizo in there. If you’ve never had chorizo you should really go out to the store now, buy some, and make this dish. All you need is a little flour and milk on the side and you’re good to go.

And… we’re back! After a two episode hiatus, The Sam Livecast is back and better than ever. Tonight we bring you an intriguing Asian-inspired salmon taco that uses a hoisin-chili sauce and a fresh jicama and green onion slaw. So get that pan smoking hot and follow along (wait, bad idea, watch first and then get that pan smoking hot) because you’re going to want to make this one tonight.

After 130 episodes you almost start to feel like family with the ones you’re with. We have a saying here at the livecast, “It’s not always about food…” and it’s true. But food is the common thread and by sharing it we are brought together and it makes us family. At 7AM on 4/16/2012 Sam received a call that his father Bruce had passed away peacefully in his sleep. At 7PM that same day, Sam made Bruce’s favorite dessert. Thanks for sharing that moment with us and being part of the livecast family.

A fresh, just-made pea soup is one of those fine things in life that doesn’t take a fine budget or motor skills to make. Sam takes just a few ingredients and turns it into a verdant bowl of green goodness that is destined to elevate just about any dinner you serve it with. Top it with a dollop of sour cream and bacon and you better consider making a double batch. It’s that good.