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.
Despite my love of travel, I actually discovered the za’atar spice blend right here at home. Don’t you just love globalization sometimes?
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?
Doves can be tricky little bastards to cook. They are really, really tiny and super lean, which goes without saying that they dry out quickly. This is why people typically stick a jalapeno up its ass and wrap it in bacon.
Using venison sausage instead of making meatballs makes this a lazy soup indeed.