Monday, April 12, 2021

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...
Heirloom Tomato Salad

Baby Heirloom Tomato Salad

It’s simple. It’s tasty. It’s pretty. And it’s healthful. There’s really no reason not to make it. My local Trader Joe’s has had packages of...

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...
Grilled Shrimp and Lobster

Grilled Shrimp and Lobster

Grilling is the special province of man. There’s something very satisfying to a man about cooking over open flame. I didn’t make the rule,...

Pasta Carbonara with Ramps

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

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...

Potato Chip Chicken

I like fried food just as much as the next person — even had a home fryer once. I got rid of it because...

Watermelon-Elderflower Margarita

Last summer was pretty idyllic for me. I did some traveling, was in a new relationship and had a new social circle. The latter...

Citrus Salad with a Dash of Savory

This recipe actually started with an idea of how I wanted to photograph colorful fruit in a darker setting. I had a couple different...

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...