Healthy food, fresh ingredients, simple reci[es
The world, or, at least a large part of the food world, is paying homage to Julia Child today.
If you pay any attention at all to cooking shows, food blogs, Twitter or Facebook you know that there are people in the world that are, shall we say, somewhat fanatical about bacon.
Way back in the begiining of time, every summer, a co-worker would bring zucchini bread to the office.
When I first started making this I used regular, baked ham, ground, in equal amounts to the beef.
We take a momentary break from the zucchini posts – as the zucchini is taking a momentary break from producing.
I’ll let you in on my dirty little secret: my normal, conservative, ‘waste not; want not’ self takes a hike this time of year.
I've made this dish in a few variations, but always as a vegetable.
Pork tenderloin is our favorite cut of pork, particulatrly to cook on the grill.
I love to collect recipes from restaurants and I'm always very appreciative when they are willing to share and don't just shrug and walk away at my request.
Gnocchi, boiled first, then fried, get a wonderful, crunchy exterior and a light-as-a-feather interior.