For the love of good food
Whenever I see chicken piccata or chicken parmesan on a menu I’m tempted to order it because (a) it’s delicious and (b) I don’t have to cook it myself. The reason being, anytime I see a recipe that begins with “make a 3-part breading station …
Before we close out 2020 and rush off to stock up on grapefruit, boneless skinless chicken breasts and start another fad diet, I’m going to make as many indulgent things as possible. Like these biscuits. Make them and everyone will ooh and aah as they …
When it comes to cookbooks, Frank Stitt’s two books rank way up there for me and I’ve been studying them and cooking from them for years. His Birmingham, AL restaurant Highlands Bar & Grill is on my bucketlist, but I’ve yet to make it there …
If you’re like me, you always opt for rice as a side dish when eating out at a Mexican restaurant because the refried beans, more often than not, taste like cardboard. As do most black bean sides. I’ve never been a big fan of beans …
Retro? Well, yes. But, there is a reason these have been around for a long time, and this version is way better than the one stuffed with way too much sour cream and not enough cheese, in my opinion. And these are the perfect side …