Food Blog

What a cool dish to try. As I explain in the post, I’ve never eaten littleneck clams before and boy was I in for a treat. They’ve very good. The clams, combined with an incredible broth and some tasty leeks and garlic were just about all I could ask for. If you’re a seafood person, I think you’ll enjoy this recipe. The dish it prepares is more than some simple clams on a plate. It’s much more of a filling meal. Give it a shot. Continue reading…

What a nice little potato salad recipe. It’s not so traditional because it calls for red potatoes and a mustard dressing, but I’m not sure that doesn’t make it better than the traditional. I like red potatoes because they’re healthier and somewhat more firm than the typical russet and I like the dressing because it’s more sophisticated than mayo, salt, and pepper. This dressing uses mustard, vermouth, white wine vinegar, and extra-virgin olive oil. Yes, that’s better than mayo. Everything works well together in this recipe. The potatoes work well with the sweet onion, celery pieces, capers, and parsley. The dressing works well with everything. It’s a nearly perfect recipe. Continue reading…

This is one of those incredible recipes that needs to be taken advantage of at just the right time at the end of the growing season. That’s usually the end of the summer in most areas. Ratatouille is a hearty vegetable dish that’s won the world over. Everyone who’s anyone knows about Ratatouille and the more veggies used, the better. I had no idea this dish even existed before I put it together for this post, but boy was I glad I discovered it. It’s probably one of the best vegetable dishes I’ve ever tasted. And it’s not even tough to prepare. Simple, rustic, and delicious. Just the way I like it. Click through to check it out. Continue reading…

Salmon is one of my favorite seafoods and pan frying is my favorite method for cooking it. There’s something tasty and interesting about the salty and crispy skin that just does it for me. Yes, the pink part of the salmon is wonderful as well, but I’m a huge fan of the skin. I found this recipe in Curtis Stone’s cookbook titled “What’s for Dinner?” He’s got many delicious dishes in the book and if memory serves, this one was actually meant to use chicken. I substituted fresh Maine caught salmon in its place and was quite pleased with the result. This is the perfect recipe to take advantage of for a romantic occasion, such as Valentine’s Day or a birthday. It’s elegant, tasty, and relatively simple to put together and cook. Click through for the full show. Continue reading…

This homemade pierogi recipe is insanely good. The filling consists of sauerkraut and potato and after the pierogis are cooked (boiled), they’re recooked in a skillet with some browned diced onion and olive oil. While the filling is very tasty, what I like best is the dough. It’s not any regular dough – it’s actually a combination of traditional dough ingredients (flour, baking powder), sour cream, and eggs. It’s rich, to say the least. With the excellent filling, the creative dough, and the onion and olive oil topping, these pierogis are winners. Making them from this recipe was actually my first time ever making pierogis from scratch. I had never done it before, but I didn’t have any trouble at all. You’d think putting all these ingredients together would be a challenge. It wasn’t, so please click through to see how easy it is to prepare your very own homemade pierogis. Like a commenter said, it’s a good idea to double or triple up on the recipe so you can freeze the leftovers. What a great idea. Continue reading…

This is one of those dishes that will bring a smile to your face on a warm spring day or perhaps even a summer evening. It definitely marks the season. The reason for the smile would be all the freshness the involved ingredients bring. When was the last time you made your own croutons? For me, I can’t even remember – until I made them for this dish, of course. Have you ever tried eating fresh, uncooked asparagus? No? How about mixing those asparagus with fresh radish and then coating everything with a tasty pesto? The ingredients come together wonderfully in this dish and I hope you’ll give it a try. All you need to do is click through for instructions. Continue reading…

If I owned a bed & breakfast, this dish would be on the menu. It’s Instagram worthy and honestly, there aren’t many breakfasts better than it. It’s like eating a pancake and an apple pie in one. And eggs. It’s an interesting combination and a tasty one at that. I believe I pulled this recipe from one of my many cast iron cookbooks. I love these types of recipes because they’re rustic, yet elegant. I can’t think of many people who wouldn’t enjoy this type of breakfast. It’s perfect for a country setting, perhaps in the English or French countryside someplace. Enjoy! Continue reading…

After watching Hell’s Kitchen with Gordon Ramsay for years, I became curious about risotto. When I watched the show, I thought the dish seemed somewhat fancy. It seemed complex. I wasn’t sure I’d be able to pull off making it myself. That is, until I found the perfect recipe that was put out by Cook’s Country. Their version is named Risotto Primavera and it’s great for those who aren’t masters in the kitchen. I found the recipe easy enough to prepare and simply put, delicious. As you’ll see when you click through to the post, the ingredients aren’t extensive or difficult to find. Also, the preparation process is straightforward with no curve balls to be found. If you’re interested in making homemade risotto yourself, I encourage you to try this recipe out. You won’t regret it. And if you do try it, please let me know your thoughts. Thanks! Continue reading…

One of the best things I ever did when I was first learning how to cook was to join a website called Cook’s Country. It’s an instructional cooking website that’s filled to the brim with outstanding recipes of all types. I actually pulled today’s recipe from the website I’m referring to and let me tell you, it’s a good one (the recipe, that is). If you enjoy an outstanding muffin, like apples, and adore everything cinnamon and sugar, look no further. These muffins are moist and sweet – you couldn’t ask for anything more. Click through to take a look at the ingredient list and some photos of the final product. I have a feeling you’ll be putting your baking hat on shortly after. Good luck! Continue reading…

In my opinion, skillet breakfasts are some of the best options to feed hungry guests when they visit your home. There are many varieties of this type of breakfast and I cover quite a few of them on this blog. Today, I specifically discuss what’s referred to as a skillet “stack” breakfast. For this dish, I use crescent roll dough, potatoes, cheddar cheese, eggs, scallions, and a few other ingredients. The result is phenomenal. The crescent roll dough is key in this recipe. As you may have guessed, the “stack” in the name comes from the fact that the ingredients are stacked upon one another in the skillet. Really, the best thing about these types of breakfasts is that they’re easy to make, taste incredible, and are extremely filling. Your guests will love you for it. Trust me. Continue reading…