Aunt Kelly’s famous English toffee

Making candy ain’t for sissies. That’s what I tell myself every time I attempt it. Candy-making requires precise measurements and technique, leaving little room for exceptions or deviations. Although wingin’ it in the kitchen is one of my specialties, making candy reins in most of that creativity; however, the rewards are sweet treats that are…

Hearty pork stew (with a secret ingredient)

We all love secrets, right? A little mystery makes life interesting. So we thought we would write about a pork stew that has a secret ingredient that would probably have a lot of you hitting “close tab” on your web browser. That secret ingredient is prunes. Or, as they are often pronounced, prewwwwnz! And I’ll…

Queso fundido on a pizza? In a cast iron pan? Oh yes.

We love a lot of things. Gooey/spicy queso fundido with chorizo and roasted poblanos is one of those things. Pizza is even higher on the list. And we love our cast iron pans to a somewhat ludicrous degree as well. So it was probably preordained that we would bring them all together in a queso…

Rich but healthy: Spiced carrot-sweet potato-ginger soup with curry

Coconut shrimp provide a tasty, crispy counterpoint Most times, when I think of root vegetables I think of a winter meal of rosemary-crusted lamb on a bed of carrots, sweet potatoes, onions and garlic. But occasionally that combination of veggies screams creamy soup instead. This recipe, which blends carrots, sweet potatoes and ginger in a…

Smoked brisket, brown rice, and pasilla pepper casserole

I learned to not be wasteful with food early on. Growing up with a farm in the family and growing up in middle-income home set in motion good habits regarding waste. I grew up learning to make “something out of nothing” when it comes to cooking. Being able to create a good meal from leftovers,…

Chicken pot pie: a great way to use leftover chicken

Who doesn’t have childhood memories of chicken pot pie dinners on a wintry night? It was a mainstay in our home, and even though they were straight out of the grocery store freezer section, we still enjoyed them. But we do our best to avoid the freezer section these days, because making our own food…

Banana Jameson: The infusion of your dreams

We’ve long been fans of infusing flavors into various liquors, simple syrups and other ingredients to elevate the flavor of a dish or a cocktail. So when we ran across an article about Banana Jameson, our first delicious batch was not far behind. Banana what, you ask? Yep, Banana Jameson. Jameson Irish whiskey infused with…

Sous vide smoked brisket is barbecue made easy

We have been in love with barbecue — the real version that smokes low and slow over hardwood coals — for much of our adult lives, and we’ve had many successes on our Big Green Egg and our offset-firebox smoker. But a problem often presents itself: Does one really have to get up at 3…

Deconstructed beef stroganoff

Does your beef stroganoff fall flat because the beef is missing that good seared crust and pink center? We feel ya. To us, that’s reason enough to do a trendy “deconstructed” version. Here it is, and considering this is one of Suzy’s favorite dishes, we’ve never had better. Our plan was to sear a nice…

Grilled whole sea bass: Healthy, tasty, primal

At a recent visit to our favorite Asian grocery store, the dazzling array of fresh seafood caught our attention. The live lobsters and blue crabs might have fit nicely in our stockpot, but not in our budget, so we downgraded to Plan B: grilled whole sea bass. It didn’t feel like a big sacrifice, though,…