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A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds

Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use. Much like a … Continue reading A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds

Hydrating Droopy Vegetables

While it is not ever my first choice, hydrating droopy vegetables is worth the effort if your vegetables aren’t too far gone.  I am not talking about trying to save rancid moldy vegetables but rather the carrots I bought yesterday that were crisp, fresh and gorgeous but somehow, within a 24 hour span in the fridge, have gone wilty, maybe even beyond wilty but nowhere near rotten. It pains me to throw out food.  Generally I would make a stock with vegetables like this just to use them up but I was really counting on this particular gorgeous bunch carrots … Continue reading Hydrating Droopy Vegetables

Perfect Microwave Broccoli

Rarely do I use my microwave. I use it to take the chill off my coffee. I heat leftovers for lunch. Whenever a recipe calls for “butter, melted” onto the glass turntable the fat filled Pyrex measuring cup goes. I don’t cook with my microwave in any real culinary sense. I sometimes wonder why I have it, why I allow it to take up precious counter space when I know everything for which I use it can be done just as easily on the stove. Of course there is also the fear that has been around as long as the … Continue reading Perfect Microwave Broccoli

Classic Creamy Coleslaw

My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others.

Morels with Asparagus & Five Reason to Eschew Recipes

There was a time when my father and I would have walked the distance up the hill to Gordon’s Rocky Top. We would have crossed the creek, stepping gingerly across the slick rocks like seasoned hopscotch players, hiked to the fork in the path, taken the trail on the left, and then quietly ascended the long, wooded hill. On our way, we would have walked past the pond, and if we were lucky, we might have spooked an owl or happened upon some white tail deer.

5 Resolutions to Make You a Better Home Cook (+ Pot-Roasted Collard Greens )

To be honest I lost interest in New Year’s Eve a long time ago. If memory serves me, the last New Year’s Eve I celebrated was sometime late last century. For that matter, I am not sure what year it was that I last made it to midnight. It doesn’t mean I don’t celebrate, I do, I am just not in a rush to do so as the bell tolls. I guess I prefer to ease into it casually, like when my eyes pop open after a good night’s rest.

Everything but the Hamburger, Special Sauce Included

Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season. All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual … Continue reading Everything but the Hamburger, Special Sauce Included

Duck Fat Roasted Potatoes

Everyday Potatoes

This time of year potatoes are a shot glass full of sunshine, they are the break-up song I can’t stop listening to, they are my noodle, my rice, and my comfort. They are soothing in the way a pacifier is to a child and they get me through the edgy emotions of late winter. They are one of those rare ingredients that selflessly put other ingredients on a pedestal. They make butter better and cheese cheesier and we all know potatoes are versatile by the vast number of ingredients you can pair with them. You can bet come Sunday when I want something comforting for dinner, … Continue reading Everyday Potatoes