Monday, January 20, 2020

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...

Seafood Chowder

I’m not sure where my mom learned to make clam chowder. She did grow up for a while in port city Hamburg, Germany. But,...

Tequila-Lime Chicken Tacos

Tequila, lime and salt. A great shot and, believe it or not, also a great marinade for chicken. Everyone has an epic tequila story —...

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...

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...

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...

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...

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...
Quinoa Tabouli

Quinoa Tabouli

I used to hate the taste of parsley. When I was young, my mom would make us eat the parsley garnish when we went...
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...

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