Repurpose leftover cornbread for a savory breakfast or brunch pudding perfect for a Saturday or Sunday morning when you have extra time. Continue reading Cornbread Pudding with Ground Pork and Black Beans
This adaptation include tart, dried cherries and crunchy slivered almonds. Enjoy with milk or a tangy Greek yogurt. Continue reading Cherry Almond Granola
I recently revisited this recipe with a new dough and the same ingredients for a 12” pizza for two people. Continue reading Dill Pickle Pizza for Two
Smoked chicken tacos with salsa verde, radish, sour cream, cilantro, and fresh lime on whole wheat flour tortillas served with Cuban black beans and crispy chicken skins. Continue reading Smoked Chicken Tacos
Whole chicken thighs braised in dry white wine, chicken stock, onions, garlic, oregano and Aleppo pepper made a rich and zesty sauce. Continue reading Chicken Thighs with Aleppo Pepper Sauce
I love how the green celery, orange carrots, and red bell pepper pop against a background of white rice. Continue reading Cream of Chicken and Rice Stew
This Spanish salad of orange, red onion, and Kalamata olives is a sweet and savory treat. Continue reading Orange, Red Onion and Kalamata Olive Salad
Inferior condiments like ketchup and ranch dressing lined the edges of the field of view or disappeared into the deep recesses of the fridge while the Duke’s jar asserted its dominance at the center. It was only a 32-ounce jar, but it formed a culinary axis mundi connecting her with the divine. Continue reading One Gallon of Mayonnaise
Here’s a savory beef stew recipe Paul developed around 2006 that he makes on cool nights. Only the first 30 minutes require active preparation in the kitchen. Continue reading French Beef Stew
The manager at Papa John’s declared me an “artist.” I preferred to be called an artisan, but she wasn’t intending to pay me a compliment. Continue reading I was too good for Papa John’s
