Update and Redux: J – You just can’t call this a pork burger. It’s way beyond basic pork-on-a-bun. Since adapting Suzanne Goin’s original recipe, we have make this a bunch of times. Full size and sliders. Never seem to get tired of it. I even have some frozen … just in … Continue reading
Update and Redux: C – I still miss home when I make this recipe. I love that it’s a bit different from my parents’ recipe. This redux really reminds me of my roots. How I really can’t forget the origins of my cooking. It’s still one of my favorite recipes. … Continue reading
Update and Redux: C – When making these, make lots. It’s worth it. I always seem to fight for these ribs when we make them. And, I always question why we didn’t make two slabs. Maybe it seems like too much food … until it’s time to eat. That’s when … Continue reading
Update and Redux: J – My love of all things smoked continued with this pork tenderloin recipe. I had not been a huge fan of pork tenderloin. Somehow, it is always too dry for me. Then, we discovered Luke’s brining techniques. This got extended to an Oolong tea brine and … Continue reading
Update and Redux: C — There is nothing like a good bowl of mussels and fries to pretend that I am at a Paris bistro. I know Jim will be having some at a real Paris bistro. We love this recipe. It’s addicting and delicious. Can’t wait to make this again. … Continue reading
Update and Redux: C – Jim loves telling me what he eats … almost daily. It got so out of control that I had to ask him to Instagram his pictures. I wonder if he will Instagram this meal when he’s in Paris. It just seems like something he would … Continue reading
Update and Redux: J – Everyone has, and probably needs, a favorite restaurant. Especially, when you’re in Paris for several days. This restaurant was my beachhead. Near the apartment. Near the Metro. Served until midnight. Friendly staff with really good food. Pretty much all locals eating there. Couldn’t ask for … Continue reading
Update and Redux: C – This is still one of my favorite type of pesto to make. Not a normal pesto with just basil, Parmesan, garlic, pine nuts and oil. It’s more of a pesto with zucchini strands. It really makes it complex and gives your mouth more texture. It’s … Continue reading
J – Going over-the-top is fun! Luke and I were trying to figure out something different to do with zucchini. “This might be a little over-the-top” we mused. Good! Let’s do it. We have a grateful access to Azolla Farm and all the bounty Scrivner provides. Only problem is, we … Continue reading
Update and Redux: C — It’s one of my vegetarian go-to meals. So fast and easy to make. It’s very filling and delicious with sriracha mayonnaise to go along with it. Add a side salad and you have a great vegetarian meal or a great snack. C – Jim is always … Continue reading