Caesar salad is one of America’s most popular specialty salads with a history that has only a distant connection with Italy. If you are curious, the stories are fun to read. Both “original” recipes called for Romaine lettuce, probably because … Continue reading →
Barbecued Pork Hors d’oeuvre Makes 18 Pieces Do you ever find yourself stymied for a new hors d’oeuvre idea? I do. For some reason ideas for entrées, salads, sides and desserts come easily, and I often go through several different … Continue reading →
Real Food Serves 4-6 Along with Pickled Pigs Feet, Braised Oxtail has to be at the top of the “Use Every Part of the Animal Or Else” list. A waste not-want not staple food in many European cultures for generations, … Continue reading →
Bolo Ragu Serves 4 Another spectacular autumn morning in the northwest. Frost twinkles on the field, streaks of golden sunlight peak through fog, and apples engorged with juice hang precariously to their stems. Every fall my recipe mind thinks meaty … Continue reading →
