I'm not usually one for New Year's resolutions, but I do love new experiences. So my goal for 2023: one new-to-me experience each week all year! This goal is wide open. New foods to cook (and eat), new authors to read, new food trucks and restaurants to try, new movies to watch, new cities to … Continue reading A Year of Newness: One Week at a Time
It's a new year, so I thought I'd start it right by cooking something new. Maybe get outside my comfort zone but with comfort food. I am not a baker; I'm a pretty good cook, though. And Melissa Clark's recipe in New York Times Cooking for a Dutch Baby with Bacon and Runny Camembert sounded … Continue reading Delicious Dutch Baby
We’ve been making Paper Planes this summer after we enjoyed them at Desert Bistro in Moab while on a hiking vacation in Utah. We even went to a local liquor store there to get the Utah amaro they used—Toadstool Notom Amaro No. 1 from Waterpocket Distillery. #greatsouvenir This light, fresh, summer-ready bourbon cocktail is a … Continue reading Ready for Takeoff
What to do with our beautiful abundance of farm-fresh peppers and tomatoes? Add some potatoes and fragrant green curry broth to them. Then put an egg on it. After doing the fantastically easy drive-thru farmers' market at Pepper Place, I was looking to make something special with my plump, beautiful cherry tomatoes from Penton Farms … Continue reading Farm Market Easy Dinner
Jamie Oliver's Sticky Onion Tart is a real treat. My friend Beth Wilder made it recently and shared a picture that made my mouth water. So I found the recipe and decided to make it myself. It calls for things you probably already have on hand: onions, garlic, thyme, brown sugar, apple cider vinegar. I … Continue reading Sticky Onion Tart. You’re gonna want to make this.
Here's something you can bake that will be very satisfying (on so many levels) ... even if you are not a baker. It's No-Knead Bread. It requires very special equipment, few ingredients, no kneading and not much baking experience. Really, time is the only big factor here. It takes 24 hours to make this bread, but … Continue reading Baking Bread
I love Thanksgiving. I dread Thanksgiving. There’s so much expectation with this holiday. I love going around the table and saying what we're thankful for, but before that happens, I get stuck on the food and family and the perfection of those things. Of course, I know nothing is perfect. But still. And I really, … Continue reading On Being Thankful
Carey Thommason of Dinner. in Crestline Village did the chef demo today at The Market at Pepper Place. Carey made Lady Pea Hummus, which I missed tasting because I was sweating next door at Ignite Cycle. However, I know Carey's food is great, and I couldn't resist making a batch for my family's Sunday dinner. I … Continue reading Lady Pea Hummus by Dinner.
I was at the farmers' market at Pepper Place on Saturday, wanting tomatoes and peaches and hesitating about buying anything with all the leftovers still in my fridge from our 4th of July family dinner. Then Ana Kelly, owner of Dayspring Dairy suggested quesadillas made with our leftover Full Moon Bar-B-Que pulled chicken and sliced … Continue reading (Leftover) Barbecue and Sheep Milk Fresca Quesadillas
I had the absolute honor of helping out with Alabama NewsCenter's awesome coverage of food-related stories to celebrate Black History Month and the contributions of African-American cooks and chefs to our state's rich food scene (current and past). One of my favorite pieces was about Juliette Flenoury, a name we all should know. My editor … Continue reading Celebrating an Unsung Hero of Birmingham’s Food Scene
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