Rib of the Week: Herb Encrusted Lamb Ribs
I know I've been fairly rib-heavy with my recipes lately. I can't help myself. I base a lot of what I cook on what looks good that day at the market.
And when I saw...
Butter Roasted Chicken
I blame the blogosphere for this one. At least for all the butter.
In my travels online, I've become acquainted with the fabulously talented Kitchen Girl Jo, a fellow food blogger. Sometime in the last...
Rib of the Week: Ruby Lacquered Pork Ribs
Ah, pork. It goes so well with so many things—including fruit.
So, as I was eyeing the package of pork spare ribs in my fridge last night, I noticed I had leftover raspberry sauce from...
Herb Roasted Chicken Legs with Root Vegetables
I know that fall is officially on its way when I start to roast chicken.
Even though I bake pretty consistently year round, I'd never dream of roasting a chicken in the summer. For some...
Country-Style Pork Ribs
Country-style pork ribs are just about one of my favorite types of ribs. They're meaty and big, and absolutely fall apart when slow cooked. The recipe below is a basic one (again, the one...
Perfectly Melty Fondue
I love cheese.
Melted cheese is even better.
Melted cheese on bread is about as close to heaven as I think I can get.
I'm also very much an 8-year-old at heart, and love food that's fun...
Duckie’s French Spaghetti
Duckie was my grandmother. To this day, I'm not quite sure what's French about this recipe, but that's always what she called it. This is a great thing to bring to picnics. It also...
Fried Chicken, Done Right
I learned the proper way make fried chicken about five or six years ago when I worked for a friend of mine.
She was part owner of a caterer/cafe, which has since (sadly) changed hands....