"Ribs, salt, pepper, and broth." That's what my mom told anyone who asked her how she cooked ribs. She was from the Bootheel of Missouri, the southeastern end known more for baking, roasting, smothering, and frying
So many people love salmon because if it’s lush flavor and it’s high quality health benefits. Many get frustrated getting the crispy caramelized textures that good restaurant chefs achieve in pan-searing or grilling when they try
For so many of us, breakfast is the great American meal. For generations, it set us up for a long day's work in the fields, factories, and mines, and for a lot of us, this has not changed. We still look to breakfast to sustain
This recipe is about the eggs but also about the pork belly. I "cure" the meat with herbs and sugar and salt and then roast it, at which point it's ready to slice and cook just like bacon. It tastes a little like bacon but is somewhat stronger.
Our Fiery Veggie Chili was inspired by to flavors of the southwest, and my favorite country singer/song-writer, Willie Nelson. We affectionately refer to it as “Willie’s Chili.” Already a complete protein because of the
If you’ve been lucky enough to have a good huevos rancheros for breakfast, you know two things: one is that it’s an amazing way to start your day, and the other is that it tends to be pretty heavy and perceived as unhealthful because of the
Salmon loves to be served alongside foods that are more fully flavored than itself. Its soft butteriness calls out for a wilted green with character and strength, along with grains that stand up to both. This is where ancient grains are so wonderful.
Thankfully, farro, an old-world grain, made it to the new world so that we could enjoy this amazing dish. This dish resembles risotto, but, in deference to our American heritage, perhaps it should be called porridge. Semantics aside, it’s a