A simple, inexpensive, tasty, and all-vegetable version of Shepherd’s Pie made with cannellini beans, broccoli and polenta. Continue reading Cannellini and Broccoli Pie with Polenta
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!
For this recipe, I used leftover ingredients from other meals in my kitchen: andouille sausage, a jalapeño pepper, a red bell pepper, and scallions. Continue reading Smoked Pepper Corn Fritters
Stovetop smoked brisket with Tunisian spice. Continue reading Smoked Brisket with Harissa