No Recipe Greek Nachos

You don’t need a recipe.  You can make these from scratch and it will take you less then 10 minutes.  Of course that doesn’t include grocery time, I am making the assumption you did a little pre-planning.  Although when I made this the other day it came out of leftovers, no planning required.  (Don’t want to make the tzatziki, sub in ranch dressing and go for it.) Pile good quality corn chips onto a plate.  If you are making the ranch/tzatziki sauce scoop about 1/2 cup of mayonnaise into a bowl, just eyeball it don’t dirty a measuring cup.  Add a splash…

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 microwave, that…

Dinner Rolls and a Bonus Southern White Loaf

I have been, and will continue to be a believer in simple good recipes that follow great technique.  I often feel as though complicated directions and hard to find ingredients set us up for disappointment and failure. Don’t get me wrong.  I understand the law of diminishing return.  That today’s worlds best recipe will be boring tomorrow. We need to search out new tastes, techniques and flavors but it is also important to return to the classics.  For me, I also like to share my childhood favorites with my children.  These rolls are a part of me.  They connect me to my…

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.

Three Bean Salad, Redux

Now that picnic season is upon us, I get nostalgic over classic summertime fare. There is nothing quite like a family reunion over fried chicken and a potluck dinner, tables threatening to buckle under the weight of all the CorningWare and Pyrex. Of course, there are the old favorites: green bean casserole, scalloped potatoes, pea salad with bacon and mayonnaise, three bean salad, and most certainly a mustardy potato salad — and, if luck is with me, an old-fashioned custard pie sprinkled with a little nutmeg. I love all these foods — but this year, I want something new.

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.

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 craving for…