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Meatball Pasta Bake
This is a good one to make up in the morning, stash in the fridge, then bake an hour before dinnertime. All of my children (except the very serious, very hormonal, vegetarian) loved this. The egg and...
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Cuban Muffaletta
Combining two of my favourite sandwiches, and bastardising both, this takes the best of each resulting in a truly memorable sandwich. 4 par-baked ciabattas (individual size)1 pound left-over roast...
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Slow Braised Pork BBQ
This recipe harkens back to the close to 100 community cookbooks I have collected over the years. Women’s groups, Junior Leagues, churches, schools– anytime I find a spiral bound community cookbook I...
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Smoked Pork Roast with Crackling
Crackling, if we ever move fron the UK, I will miss you the most… I had never heard of ‘crackling’ until I was forty and a newly minted British resident. Crackling is nothing more than the skin of...
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Mustard Barbecue Sauce
Simple and straight-forward– this is a great sauce to try if you’ve never tasted it. It’s the only one I make now for pork barbecue. Don’t be put off by the amount of sugar, it’s perfectly balanced...
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Pasta with Fresh Artichokes and Prosciutto
My sister’s best friend from college was coming to visit me for lunch. We had not seen each other in thirty years, but I remembered him as very sweet. I also knew that he is a man of impecable taste,...
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Bo Ssam
I had it all planned, my menu that is. I was going to grill a whole beef tenderloin (indirectly, over charcoal, of course) and serve it with potato gratin and a show stopper salad that included bacon...
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Hot Diggity Pasta
I totally stole this idea. It was fun for the kids to make and they LOVED eating it! All we had was long fusilli– it would be more easily made with spaghetti. Stick 2 or 3 strands of dry pasta through...
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Artichoke, Prosciutto Pizza
I first saw Alice Waters make a pizza like this about a decade ago. It looked SO good– pizza AND dippy egg? I’m in. Simply crackling an egg or two on top of a pizza before it is baked turns a...
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Tarte Flambée = Flammekueche (oh no u di-ent)
This little number is one of the most delicious pizza/tart/pastry recipes everrrrrr. Hailing from the Alsace region of France (that slightly confused area northish and east, nestled along side Germany...
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