Born of necessity, this is the first cornbread in America thanks to Native Americans and a staple of deep south Southern cooking.
Pork belly rigatoni is my homage to the all’amatriciana inspired by ristorante Armando Al Pantheon in Rome. You too can be inspired without traveling by watching Stanley Tucci, Searching For Italy, the Rome episode. The original recipe is a legacy of the city of Amatrice, made with guanciale and bucatini, but both are unavailable […]
Double crust peach cobbler not only has a delicious peach filling, it also has the perfect ratio of crust to filling for that deeply satisfying taste.
Why shells and cheese? Most recipes call for elbow macaroni so it’s a fair question. If you have read many of my recipes you probably know I travel off the beaten path of conformity, but it’s not different for difference sake, there’s a reason. Shells have more surface area and have a nice pocket to fill with cheese sauce.
Making red bean soup while sequestered is a challenge. This was supposed to be navy bean soup, but when I picked up my groceries I found red beans instead.