Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.
Category: appetizers
I got great chops for poutine! I got to thinking about bringing some cool improvised style to my poutine. New Orleans style this time.
In my visit to Palermo, I toured the markets and learned the favorite local street foods. I’ll share how to make a couple of them at home.
Ring bologna is a common snack in Pennsylvania Dutch culture. Every meat processor there has their own spin on it, and they typically have a regular type and garlic ring bologna. Given the choice, I go for the garlic, naturally.
Poutine is a glorious dish. A base of crisp French fries topped with gravy and cheese curds is the common version. Unhealthy, perhaps, but poutine can certainly be enjoyed infrequently and in moderation. Nah, who am I kidding? Dig in!
These mushrooms are a good accompaniment to a tray of antipasto. They will not only look good aside my home-cured meats, they will also bring a complimentary earthy flavor.
Holiday entertainment usually involves dips to go with crackers or rounds of freshly baked sourdough…
I go a long way back with wings. Grilled, broiled or fried. The spicier, the…
It’s a great time of year to make ceviche. All of the ingredients are at peak freshness and flavor. Few things are more refreshing than a bright bowl of ceviche and some fresh-made corn chips to scoop it up.
