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Clams & Chorizo

A pair of brilliant dishes I had at the always-outstanding Bistro 7 1/4 inspired this one simple creation. Chef Alexander Svenne constantly amazes me with clean…

Prawns & Peas

I fully intended to make this almost-instant stir-fry using snow peas. After failing to pay attention while during my weekly grocery gathering, I ended up…

Beijing Burgers

Here’s that pound of flesh I promised you last week. The burger’s plated here with Wok Bok. The Asian flavours are a change from the typical burger…

Wok Bok

Yes! Here’s another great use for “Mandel Mushrooms”. OK, they’re really called brown shemiji mushrooms, though I learned about them from Chef Mandel Hitzer of…

Cook’s Salad

When I really got into cooking years ago, I realized early on that I’m not a chef, but a cook. If you’ve ever had the…

Hot & Sour Pork

Here’s another dish you can easily customize to your liking. Don’t like pork? Use chicken. One chili pepper isn’t hot enough? Use three. Pretty much…

Smothered Pig

The Southern cooking process of smothering typically involves browning meat in fat of some sort, adding plenty of vegetables, cooking slowly, then thickening with a…

Primrose Cups

Thanks to PrimroseMK for sharing the concept for this creation. You can see her original version made with sliced turkey breast and spinach here. I…

Brussels & Bacon

Although I’m posting this while doing “important food research” in what’s become our second home of New Orleans, fresh brussels sprouts are readily available back…

Turkey Sausage

This turkey is just as good pressed into patties as it is packed into casings. Besides, these recipes are about fast, everyday cooking, so we’ll…