The Classic Dish Is there anything more classically French than coq au vin? The dish was developed to take a tough old rooster and turn it tender. Since almost no one uses a rooster...
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Baby Back Ribs Baked in the Oven
Baking Ribs in the Oven While I always advocate for ribs cooked over a live fire — sometimes that just isn’t possible. In my third floor condo, if I started a charcoal fire on...
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Shrimp Campechana
What is Campechana? A chilled street food from Campeche, Mexico, which mixes shrimp and avocado in a cross between cocktail sauce and salsa. It’s a great favorite in my city of Houston, where it...
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Quick Onion Jam with Apricot Preserves and French Mustard
Onion jam, or in England, onion marmalade, goes well with many types of meat, and is also delectable with cream cheese on crackers. This fast version draws on apricot preserves for both sweetness and...
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Squash and Corn with Roasted Poblano Peppers
This flavorful dish combines fresh squash and corn, with the smoky flavor of a roasted poblano pepper. The tomato adds a little kick of acidity. I used yellow squash this time, because I’d found...
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Muffin Pan Frittatas: Great Make-Ahead Breakfast
Easy muffin-sized frittatas -- a delicious answer to the weekday breakfast conundrum....
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Oven Roasted Pork Butt
This slow roasted pork butt is cooked at 250° for nine to ten hours, then finished in a blazing hot oven to make deliciously crisp fat. The result? Tender pulled pork that melts in...
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Mom’s Pot Roast
With my Mom's pot roast, we're traveling back in time to the 1960's for a succulent, melt in your mouth favorite. I promise -- it's worth the trip!...
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Boofie’s Cornbread Dressing
My grandmother's Southern cornbread dressing, perfect for Thanksgiving or Christmas dinner....
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