One of my favorite chefs is Jose Andres. He, at his D.C. restaurants Minibar and Jaleo introduced me to tapas and tasting menus. While searching for inspiration I found his tomato sorbet. It tastes just like a mouthful of garden fresh tomato right off the vine – with a spicy kick.
Summertime is here and along with it comes outdoor picnics and barbecues! What makes a quick and easy addition to hotdogs and burgers? The answer is sunshine salad with cauliflower and broccoli. Don’t be like President Bush. Eat your broccoli!
It was a dark and stormy afternoon. The clouds were rolling, the sky was filled with thunder and lightning…and we were hungry! I suggested we have herbed pork chops with mustard sauce.
Perhaps you learned how to bake a potato as I did by watching mom. I found a much better way to do it.
Roasted pork belly is one of my earliest attempts to recreate a restaurant dish. The chef gave me his recipe and his secret ingredient. Easy!
Smoked Gouda Cheese Grits are next level goodness, especially these with chipotle peppers and adobo sauce to bring a little heat. It’s a regular request for my contributions to our frequent gatherings.
Benedictine is a cucumber flavored cheese spread made only in Kentucky. The taste is divine – and addictive. Learn to make it here.
I’m not really a dessert junkie. That said, I tasted this years ago in Northwest Arkansas and have craved it ever since.