There is nothing revolutionary about this dish. It’s just southern greens and pot likker served over cheese grits. I make it often, and have never shared it because it’s so simple. I’ve always figured if this is the kind of thing my readers want, there are a million recipes out there. The only thing is,…
Easy Oven-Roasted Brown Sugar Bacon
I love bacon. It’s hard not to. Sweet, smoky, salty, chewy, crisp, rich… Good bacon hits on all cylinders. But I’ve always considered it a pain to cook. Standing over a skillet, laboriously flipping each floppy strip, grease spattering everywhere – even if you’re using a splatter screen, because you can’t flip without removing it….
They put what in my soda?
I was walking through the beverage section of Talin Market when I saw it. I didn’t believe it at first. Buffalo wing soda. Now, I love Buffalo wings. And I like soda well enough, though I don’t drink it like I used to. Just a few a month, really. (Oddly, I have a can…
Loaded Baked Potato Soup
After St. Patrick’s Day, I had a bag of leftover baked potatoes in the fridge. As I was trying to think of something interesting to do with them (not that I don’t love a simple baked potato, but I do adore transforming things), I recalled that stalwart standby, baked potato soup. I really like baked…
Grilled Romaine Cobb Salad
I’ve been trying to recall where I first ate grilled romaine. I remember the salad itself, and my surprise and delight at the preparation. It was a Caesar salad, bright with lemon and smoky from the grill, a little shriveled and blackened on the ends. I think it was at the brilliant – and sadly…
Hunanese Smoky Bacon with Tofu and Broccolette
Lately I have been making myself very hungry by reading Fuchsia Dunlop’s beautiful Revolutionary Chinese Cookbook: Recipes from Hunan Province. It features lots of interesting ingredients, some of which I bought yesterday at Talin Market and am a little daunted by (fermented bean curd, anyone?) The ingredient I was surprised to find liberally used throughout…
Saffron Carbonara
I have made many variations on pasta Carbonara – pasta with eggs, bacon, and cheese – but this one knocked my socks off. I really didn’t expect it to be magnificent, but it is. Savory and smoky, with a nutty salt tang from the cheese and a gorgeous golden hue, this spaghetti is the epitome…