Sticky, Gooey, Creamy, Chewy

Oh, Happy Day! Dorie’s new cookbook has finally arrived! I picked up my copy of Around My French Table last week and was in love before I got past the dust cover. The book is filled with over three hundred of Dorie’s favorite recipes, culled from her time spent …

For years and years, I thought that refried beans were just an ubiquitous substance that automatically made its way onto the plates in most Mexican restaurants. They always had the same mushy, pureed texture, with a few small lumps here and there. They also almost always tasted the same, …

Mr. SGCC is not exactly what you would call a gastronome. Don’t get me wrong. He loves to eat and appreciates good food. But, local and sustainable are words he doesn’t normally associate with with that food. He doesn’t care if his chicken is free range or if his …

There’s one thing about Mr. SGCC that drives me absolutely nuts. (Well, there’s actually more than one thing, but that’s a story for another day.) He suffers in silence. That is to say that, when he doesn’t like something, he usually just sucks it up and doesn’t say anything. …

I was blessed with another batch of beautiful rainbow carrots in my basket from Suncoast Organics this week. You may recall that the last time I had some, I pickled them with some daikon radish and made a lovely Do Chua. This time, I wanted to show the carrots …

Did you know that September is National Mushroom Month? Neither did I until I became part of the Mushroom Masters: A Tournament of Taste, sponsored by the USA’s Mushroom Council, Mushrooms Canada and the Australian Mushroom Growers Association. These three organizations have partnered up with Tastespotting to …

Okay, I know this post is woefully late in coming, but that’s part of the rub about travelling. Once you get back home, you’re bombarded by real life again. And for me, that means family obligations, work backlogs and writing deadlines. Unfortunately, the paying gigs take precedence, so SGCC …

Pasta con Broccoli, or Pasta with Broccoli has been a staple meal in my family for as long as I can remember. My grandmother made it. My aunts all make it. My mother makes it, and I do too. It’s not only because it is an incredibly quick …

Boiled Kale with a Fried Egg and Toast is the simplest of simple dishes, yet it is so incredibly delicious. It’s just kale, simmered in chicken stock with onions, and served on toast with a luscious, gooey, runny fried egg on top. If you’re feeling really daring like I was, you can also fry up some bacon to toss in the mix. No fancy bells and whistles here. Yet, once I began thinking about this guileless little dish, I couldn’t stop!