Day Two: Green Bean Casserole

I don't make anything fancy for Thanksgiving.  I like, and my family likes, a good homey kind of Thanksgiving.   One that we have eaten in some iteration for as long as I can remember. I figured out a long time ago my food is far better when I don't try to hide behind fancy.  Don't … Continue reading Day Two: Green Bean Casserole

Bar Pizza—It’s What You Crave

There has never been a more one-of-a-kind pizza like the bar pizza.  For the most part they are never good,  many times they are awful, but that has never stopped anybody from ordering one. Patrons order them because they are drinking.  Combine it with hunger and it makes these pizzas far better then they would … Continue reading Bar Pizza—It’s What You Crave

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 … Continue reading Pimento Cheese Sandwiches

Pressure Cookers + Chicken and Dumplings

Next to farm fresh brown eggs, nothing conjures up an image of the farmhouse kitchen quite like the site of a pressure cooker. It’s Rockwellian in that it brings to mind iconic images of the aproned farmer’s wife peeling home grown carrots at the counter while on the stove behind her sits a huge pot-like … Continue reading Pressure Cookers + Chicken and Dumplings

Barbecue Chicken Pizza (+ How You Should Think About Prep)

  This recipe is a throwback. It was extremely popular in the 1990s -- along with duck confit and tuna steaks, seared rare. I still see it now and again on menus, but it has largely disappeared due to overexposure; we became bored with it simply because it was everywhere. But, it's been long enough. … Continue reading Barbecue Chicken Pizza (+ How You Should Think About Prep)

Small Batch Barbacoa Beef for Tacos

There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues -- they're celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for … Continue reading Small Batch Barbacoa Beef for Tacos