Like most of my recipes, this one is going to require you to kind of feel out the amounts and trust your instincts. Remember, potatoes don’t have much flavor so you need to be heavy-handed with the herbs and the salt and pepper. Mise Ingredients Method of Preparation Notes If …
In the words of the great Bob Ross, this was a happy accident that more or less just happened due to a variety of factors. I won’t go into details other than to say that this goes really well on a holiday platter but, I’ll be perfectly honest, it looks …
It really doesn’t get much more classic than this when it comes to sides. Well some people prefer a heavy mayonnaise based dressing I tend to go more for a mustard base. The key thing is to not overcook your potatoes. Mise Knife and board Medium sized pot of water …
These tasty little treats are only around for a few weeks so make the most of them while they’re in season
I’ve made this salad 10 different ways on 10 different menus and it’s the same basic components rearranged. The thing is, no matter how you put this together the flavors always work together. The main thing is to always use the freshest possible ingredients. Fresh tomatoes, mozzarella, and basil drizzled …
This is another dish that started out as a way to use up leftovers but was so good that it took a life of its own. It’s really just toasted baguettes covered in a mix that’s typically made with chopped tomatoes, garlic, olive oil, cheese and finished with basil. But …
This Salsa is a prime example of everything I preach on here: using fresh, local ingredients and being able to adapt to new ideas. Long story short, we decided to throw a housewarming party for the new place and obviously I was going to be cooking. Part of the plan …
A very simple side dish to make that’s a bit more classy than let’s say, mashed potatoes . The basic history is rather simple, they are super mini semolina dumplings that were traditionally made by hand. The dumplings are coated in more flour and run through a sieve until they …
This is like rice only better. It’s also a bit harder to make but not impossible if you know what you’re doing before hand.
Chickpeas, garbanzo beans, whatever you want to call em, they’re more than just a base for Hummus or a salad topping. For years I’ve been tossing these in the fryer at work as a light snack. They take all of a minute to cook and they don’t need much other …
