A Delicious Lentil Soup With A Dirty Little Secret

What you need to know about lentil soup is everyone has their “simple” version.  Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table.  It also tells me that it must taste really good if there is a reason to keep publishing simple lentil soup…

A Simple Pot Of Beans (And Tips For Pressure Cooking Them)

Just about anything can be cooked in a pressure cooker. It does lots of things well. Stews, roasts, soups and one pots all come to the table hot and delicious. Even so, what really keeps the pressure cooker on the stove top is the basics. A pressure cooker cooks beans, grains, rice, and stocks effortlessly…

Bison Sirloin with Mushroom Ragu

I remember the first time I saw a bison up close and personal. It was out on the rolling prairies of South Dakota. No, it wasn’t wild. Reality is, I am not sure there are to many of those left. Maybe in Canada and Yellowstone but beyond that I think most herds are domesticated, sort of. When you walk up on a buffalo it is like you stepped back in time, especially if they are starring at you head on. They are huge animals yielding in the neighborhood of four hundred pounds of meat. You heard that right four hundred…

Asian Spaghetti, Changing Seasons

If your weekend was anything like mine then you are comfortable having put summer to bed, tucked-in snugly with the knowledge it will sleep tight until it awakens again next year. Windows will close, doors are shut, and the nuanced smells of long simmered foods become more prevalent. I can’t imagine a life without seasons. …

Chocolate Chiffon Pie

Years ago, when I was first starting out in the restaurant business, I put together a business plan.  The idea came to me early one morning while rolling out Danish dough in pastry class.  Lots of ideas came to me while I was in pastry class.  I think it was all the coffee and sugar. …

Cast Iron Barbecued Crispy Thighs

The best barbecue is anti-corporation.  This simple barbecue dish is too.  It flies in the face of everything corporate barbecue wants you to believe, that good barbecue requires hours of cook time under experienced supervision and employs the use of special equipment.  It does not. Barbecue itself has been around far, far longer then the…

Pimento Cheese Sandwiches

Is it the heat in August, or the midday cicadas—grinding, grinding, grinding—that reminds me of the time of year?  The horizon, corn pollen and gravel dust, is smudged.  This is the first August I can ever remember going outside after lunch to find it refreshing instead of repressing.  The sun is as bright as on a crisp fall afternoon and the humidity is nowhere to be found—grinding, grinding, grinding. I like to hear the corn grow and without the humidity there is nothing from which the growing pains can echo.  An ambulance, siren blaring, leaves town.  The sirens grow louder…

Pan Bagnat – Summer’s Best Sandwich

In a sense, to smush, press, or mash a sandwich could feel redundant but it’s not.  It is a tool employed to make certain kinds of sandwiches better.  Case in point, a Cuban, panini, a shooter’s sandwich, and pan bagnat. I love all these sandwiches.  Classics, each and everyone. In the heat of summer, I…

The Best Corn on the Cob in the World

Something as simple as good corn on the cob shouldn’t be elusive.  There shouldn’t be any big secrets but there is and it is this, the best corn on the cob in the world is cooked in a pressure cooker.   It couldn’t be simpler to do  and the results are divine. I live in corn…

A Life-Changing Loaf of Bread (Redux)

I often wonder what makes a recipe so good it goes viral. I am sure it’s lots of factors. Sometimes it’s the recipe itself, other times it is what the author expresses in words through their post, and sometimes it is simply because the author is very famous. This recipe, originally posted on the blog My New Roots, has shown up on lots of other sites and was even a Genius Recipe on Food 52, and rightly so.  At the very least it has gone viral in my circles. There are lots of things to like about this bread, like…

With What Remains of Summer: Two Salad Dressings

Something like you find at a pizza shop, made of Romaine and iceberg  lettuce cut into chunks, mini-wedges meant to soak up a heady dressing and topped with everything but the kitchen sink, this salad is a simple summer salad. It doubles as a full on dinner salad or as a side.  It is laced…