Saturday, March 25, 2023

Miso Deviled Eggs

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Deviled Eggs are a divisive food — people either love them or hate them; I haven’t seen much middle ground. We’re not even in...

Pozole

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Pozole comes in many varieties: rojo, verde, blanco, chicken, pork and human… er, gross. (Yup, I did some checking.) Looks like pozole has quite...

Salsa and Guacamole

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Some consider chips, salsa and guacamole an appetizer, but I think they make a great meal. In fact, my belly would much prefer if...
Spicy Watermelon Salad

Spicy Watermelon Salad

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Most things I cook and recipes I create are either inspired by something I’ve seen or tasted, with my own take on it, or...
Presenting steamed mussels and clams.

Mussels and Clams

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I love all seafood, but I love shellfish the most. Whether it’s oysters on the half shell, king crab legs, whole Maine lobster or...

Black Bean Soup

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I must admit, I’m not much of a connoisseur of the “musical fruit”. This probably has a lot to do with childhood scars of...

Oxtail Soup

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I have quite a few food memories while growing up. My mom had an extensive repartee of meals she would cook — some of...

Grilled Peaches and Burrata

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This dessert was inspired by a plate; I’ve heard of this happening with chefs and thought it was weird, until now. I had discovered...

Blood Orange Margarita with Elderflower

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I’ve always been intrigued with blood oranges. For some reason, the blood oranges have been especially dark and sweet this year. Maybe they like...

Pasta Carbonara with Ramps

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Ramps. Ramps. Ramps. The best thing about spring is ramps. Because I grew up in the Southwest, I had never even heard of ramps....