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Nobody likes a bad english muffin pizza. All limp, soggy and gross. There’s a better way, people.
The key here is to crisp up the muffins in the oven before applying sauce/cheese. Slice muffins, drizzle with olive oil. Garlic power, S&P, maybe some oregano. Into 420º oven until…
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Zucchini was big part of childhood in that the backyard garden shot them out of the ground directly at you. Hundreds of them. So there were zucchini breads, zucchini salads, zucchini in pasta…. Apparently a popular garden item in the burbs’, as everywhere you turned in Framingham, Mass circa 1988, someone…
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Here’s an easy Spring soup. Tough to mess up, tasty and make-ahead. Great for a dinner party or, as here, a holiday meal.
Two asparagus bundles, rinsed and chopped. Reserve some tips- blanche briefly, shock in ice bath and set aside. Slice and rinse a leek, sauté in a…
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Looks great, tastes great. And fun. Get some…
My knock off of BA’s somewhat fussy take you can find here. Trim leaves and poach for 15 mins in salted water. Pat dry with paper towels, onto a sizzle platter and drizzle with olive oil. Garlic power and salt liberally. Into…
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A little treat from leftover home-made apple sauce and an extra pie crust….
Three apples – all different kinds, which makes the texture interesting. Peeled, chopped. Onto the stovetop with a knob of butter, a good squeeze of honey, and some ground ginger and cinnamon. Let go on low for a while,…
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A breakfast treat for sure. Crispy polenta cakes- a little crunch outside, a little creamy inside…
Three parts milk to one part coarsely ground cornmeal. Milk heated with a knob of butter, some white pepper and sea salt. Cornmeal poured in, lots of stirring. Let go for a good 20…
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Crispy skin salmon filets, over garlicky hummus and sautéed greens. Some toasted slivered almonds for another layer of crunch. And that flavor-of-the-moment, smoked paprika…. Courtesy of good friend Jo, who nailed this dish in all of 18 minutes. Pic below is a tribute re-make at our…
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Seared tenderloins. Crispy roasted potatoes. Served on a family heirloom…
Things taste better with a little history. Our 100-year old ironstone platter, passed down a few generations. This bad boy has seen a few steaks in its time.
And we’ll be having a whiskey peppercorn cream sauce. Oh yes we will….
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A lick of French for a Sunday Winter’s eve. And yes the tree is coming down soon. We rock our honky tonk, but the lights won’t be up in July.
Lamb racks, rubbed in a bit of oil. Cracked pepper, sea salt, Herbs de Provence. Screaming hot pan, sear bones up…
