Homemade

I love lamb, in roasts, as chops, Kofte, and last year I made an especially delicious Merguez.  My absolute favorite way to season it is the way I did those …
Read More

I still have a few butternut squash from last year’s harvest. I love this vegetable, but am coming to my wits end as to how to prepare it! I have …
Read More

Based on a description of a dish I read, I tried to approximate this elegant vegetarian entrée.  With complex flavors, this is very definitely not bland vegetarian fare. The chipotle peppers …
Read More

I’m loving the pseudo-cereals of late, and while I’ve done Quinoa before, this is a little different take. Perhaps this is a bit of a fussy presentation but after the …
Read More

What makes it a Texas BBQ? While other parts of the country think of pork shoulder or ribs as BBQ, in Texas it means beef brisket and sausages. Smoked over mesquite, this is as authentic as I can get here in the suburbs of Chicago.

The best New Year’s Eve celebrations in recent memory have been spent at home. The all-inclusive dinner, drinks, dancing haven’t come close to the joy of an at home meal, a …
Read More

I’ve got just about the last of the ripe chilies in, and while I like’em fresh, I also want to have some for later.

Sambal is Malaysian for Sauce – …
Read More

Dolmades are wonderful little bites, grape leaves wrapped around rice or savory meat. The Swiss Chard is still producing so I decided to replace the grape leaves with  Chard.  The last …
Read More

Grilled artichokes take you back to a simpler, more rustic time