Coming from a particularly hot place, I love a good, hearty salad-meal. This recipe is light enough for those sweltering late-summer evenings yet meaty enough for the heartier appetite.
Schnitzel is typically made with veal, pork or chicken, so it never even occurred to me to schnitzel up some venison until we went to Namibia where they have two things in abundance: wild game and German culinary influence. Continue reading
What the heck is a “schmorma” you ask? It’s a name entirely made up by me. I mean us.
How many times in a row can you say “bourguignon” as fast as possible?
This is a great little make-and-take recipe, which I originally got from a cook book for endurance athletes who need to fuel up during exercise but for whatever reason can’t eat or do not like the electrolyte gels.
This traditional Cuban dish puts a little twist on comfort food.
Best. Dish. Ever.
I love love love being able to get some vegetables in my breakfast. This is a great way to get your greens in early in the day and a wonderful use for leftover cooked sausages.
Terry is not a shepherd, nor does he make meat pies. He’s not even British (although they did invade his country back in the day). This recipe bears his name for a damn good reason, and that’s damn good mashed potatoes. Continue reading
Cutting your large pot roast into mini, single-sized roasts seems to be all the rage these days, and who am I to go against the rage?