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!
From the beginning to my current never-ending quest for perfect pizza. Sourdough crust, homegrown tomatoes, and the best toppings.
This recipe is for those folks who dream of a barrel full of pickles in the basement. A barrel you can visit anytime, lift the lid, reach below the brine, and pull out a delicious whole fermented cucumber.
I grew some Tetsukabuto squash in my garden this year. This is a variety developed in 1960 in Brazil. One plant produced more than thirty 5-7lb squash! The vine grew up our apple and pear trees, and a few squash remain out of reach.
By using the best chilies, the best ingredients in the adobo, and the right combination of spices, I knew I could knock this fastball out of the park!
OK, I have an addiction to peppers, specifically hot peppers. I love them. I need them. I want to look at them, smell them, touch them, and eat them.
This has to be my favorite kimchi. A few years ago, I ran several experiments on this recipe to see what folks liked, and this recipe was the result. It’s a spicy pickle with the perfect combination of salty, sweet, spicy and umami. Every ingredient contributes.
Sometimes I eat something and it is so good, I just have to know how…
It’s late summer and the garden is in production mode. This is the time…
30+ years ago I went to K-mart to get some parts for my broken down…