Up until a about 100 years century ago, lard was a popular source of fat for cooking and baking all over the world. In the last decade, trend-setting American chefs began using lard in their recipes (fat rendered from pigs). What changed? Continue reading Give Thanks to the Lard!
Some of the best recipe inspirations come from leftovers in the fridge. I made more farro than I needed for a Mediterranean salad earlier in the week. Farro’s whole-grain, nutty flavor works well in warm side dishes and cool salads. If you’ve never tried farro, think of it as a fatter version of brown rice with a more tender interior. I thought of using my … Continue reading Spinach, Farro and Feta Scramble
RUNNY YOLK WARNING: If soft egg yolk makes you queasy, STOP READING NOW! View this post on Instagram #poachedegg #salad with #arugula, #asparagus and crispy #bacon on toasted #sourdough #bread. Recipe on profile link. #yolkporn #yolk #yolkporn🍳 A post shared by Jonathan Cole (@placeatthetabledotnet) on Jun 27, 2016 at 6:06pm PDT This recipe combines ingredients from an ABE Sandwich (asparagus, bacon and egg sandwich) and … Continue reading Poached Egg Salad with Asparagus, Bacon and Arugula
Justin Devillier of La Petite Grocery won the James Beard’s Best Chef: South for 2016 Continue reading La Petite Grocery
Café 1912 is a frequent haunt for me and Paul. If you’re looking for great French bistro food in Memphis, this is the place. We visited the cafe for brunch today and I ordered one of my favorites: the Croque Madame. This savory sandwich of grilled ham and Gruyère cheese topped with bechamel sauce is toasted under the broiler and served with a poached or fried egg … Continue reading Brunch at Café 1912
This vegetarian frittata brings many Italian flavors together for a savory delight. Continue reading Veggie Sausage Pizza Frittata