Monthly Archives: March 2014

crabless cakes with hearts of palm & corn

I know this is a food blog and all, and generally speaking everything posted here should (and does) taste good, but I have to say, these crab less cakes are one of the best things I’ve made in a long

crabless cakes with hearts of palm & corn

I know this is a food blog and all, and generally speaking everything posted here should (and does) taste good, but I have to say, these crab less cakes are one of the best things I’ve made in a long

taking stock… twice

I love roasted chicken. Everything from the golden skin to the juicy meat; the leftovers good hot or cold; the way it makes the house smell comfortable. I also love that it’s not just good for a first go around

taking stock… twice

I love roasted chicken. Everything from the golden skin to the juicy meat; the leftovers good hot or cold; the way it makes the house smell comfortable. I also love that it’s not just good for a first go around

pumpkin shrimp curry

As the weather is starting to warm up, it’s almost time to bid adieu to the root veggies of winter so this recipe that uses both butternut squash and pumpkin, plus all the warming spices like ginger, curry and cayenne,

pumpkin shrimp curry

As the weather is starting to warm up, it’s almost time to bid adieu to the root veggies of winter so this recipe that uses both butternut squash and pumpkin, plus all the warming spices like ginger, curry and cayenne,

a bitty bit of Bittman

If there’s my one go-to cookbook, it’s How to Cook Everything. As you might have concurred by the name, it’s a book filled with solutions for almost, well, everything. The problem with naming a cookbook, or any book for that

a bitty bit of Bittman

If there’s my one go-to cookbook, it’s How to Cook Everything. As you might have concurred by the name, it’s a book filled with solutions for almost, well, everything. The problem with naming a cookbook, or any book for that