cookbook

So we’ve been making a few different barbecue sauces recently, and we have found the current favorite! This one is such a classic barbecue sauce, with so many different levels of flavor. It’s got all…

In a large pot, combine 1 quart of water with the orange juice and lime juice, salt, smashed garlic, sugar, soy sauce, oregano, peppercorns, lemon halves and cumin and bring to a boil. Let the…

  So here was our Veteran’s Day project: All these ingredients are very normal. The pastrami was from the Publix deli, and really, we couldn’t find any Yukon Gold potatoes, so we got Publix Gold potatoes,…

This recipe is adapted from Food & Wine Annual Cookbook 2012 p 42 (by Laura Werlin) — and really the only reason it’s adapted is because Publix was out of fennel bulbs AND basil, I found out…

 This dressing is made for the Mixed Green Salad with Bleu Cheese Dressing. Hands-down one of the best dressing recipes I’ve ever made! Bleu Cheese Sherry Vinaigrette Dressing was last modified: November 27th, 2015 by…

 So this recipe was an attempt to make our first WHITE BBQ sauce. It turned out pretty darn good. It seemed a bit liquidy at first, but as the recipe suggested, we dunked the chicken…

We’ve been cooking the Food & Wine cookbook recipes so often, I thought I would make a change-up and look through Curtis Stone’s Cookbook What’s For Dinner, a gift from Greg’s cousin & cousin-in-law. I found a…

Here’s is the guacamole also from Curtis Stone’s What’s For Dinner Cookbook. It’s called Guacamole for Lindsay.  This is the first guacamole I’ve made that didn’t include onions, and it was a perfect complement to the Korean…