Do I need to apologize to France for putting meat in their shining star of all vegetarian dishes? Continue reading
Don’t be fooled; them’s cheese grits buns! Continue reading
This old southern favorite doesn’t have to be eaten on New Year’s Day. Continue reading
Or as I like to call them, “plantain pupsas.”
In honor of National Grilled Cheese Month, I have made the super-ultimate grilled cheese sandwich! Complete with instructions on how to make a perfect one. Continue reading
Don’t you just love having a good app in your back pocket? Continue reading
Thank you, Quebec, for marrying gravy and the french fry and smothering their holy unity in cheese. Continue reading
Many strive for ways to stuff and hide more vegetables in their meat. Me? I’m the other way around.
Scotch eggs are a great little make up after Easter when you have a bunch of hardboiled eggs hanging around, especially if you’re not a big deviled egg fan. Continue reading
I’m not really sure what “Texas boudin” is or is supposed to be, but the stuff we have from the processor is definitely not the more crumbly version of boudin you get in Louisiana. Regardless, this recipe will work swimmingly with whatever boudin you’ve got.