The Rib Rack
I have two memories of ribs as a kid. The ONE TIME - ONCE - that my Korean mother made them in the oven and told people for two weeks how...
Peter Piper Picked a Peck of Pickled Peppers
My Bread and Butter has been tweaked both by my shock at how much sugar was in the original recipe and by a dear memory of my...
Peaches and Pesto
In the middle of June, I found myself with 10 lbs. of peaches, 5 cups of basil, and 7 cups of mint (Some beans and new potatoes too!). I...
Before I Forget . .
At the farm, Sunny makes a rosemary honey chicken that I love so much. One night I told her I think it's my favorite, and Nana chimed in,...
Chicken Parm - Revisited
Don't get me wrong; I love the chicken parm recipe from Cook's Illustrated. I've made it hundreds of times and gotten restaurant...
"Merry Christmas, Kevin."
Greeting cards have all been sent, but the Christmas rush certainly isn't through. After a whirlwind trip to Southampton, England hours...
Life of a Tomato: From Seed to Sauce
I planted tomato seeds on February 27th. It's July 23rd, and I have sauce for months to come. The tomatoes aren't even nearly finished...
Zucchini is Coming
Pretty sure this was the last snow day of the year. . . So this was the weekend. So I tried zucchini fries in the air fryer last week:...
Carnitas from Mexico.
Carnitas is my new go-to at my favorite Mexican restaurant. In the spirit of "How Hard Could It Be?", I went in search of a recipe to...
Pie Crust Promise
"That's a pie crust promise - easily made, easily broken." ~ Mary Poppins So I made my resolution to post every Sunday. . . maybe every...
