Wednesday, October 23, 2019

Miso Deviled Eggs

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

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

Chicken and Mushrooms

Chicken and mushrooms just seem to go together. I guess mushrooms go with a lot of things. They are earthy, meaty, hearty and add...

Onion Rings Two Ways

A friend had a small fryer sitting around and thought I might like to have it. She thought right. Years ago, my roommates and I...
Presenting steamed mussels and clams.

Mussels and Clams

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...

Classic Roasted Chicken

In reading Anthony Bourdain's follow-up to Kitchen Confidential (the book that made him), Medium Raw, there is a section where he basically vents on the...

Gazpacho

Cold soup is an oxymoron. Even so, I can’t argue that the many different varieties aren’t refreshing or interesting concepts. For me, the quintessential...

London Broil

My dad made a mean London Broil. He started using the oven broiler but then moved it to the grill in later years. We...

Grilled Peaches and Burrata

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...

Hard Cider BBQ Ribs

Earlier this year, a good friend asked if I would create some images for a hard cider guide he was writing. Or maybe I...

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