Not All They’re “Cracked Up” to Be Easter is this weekend and chances are probably pretty good that you’re boiling and dying eggs this week. Perhaps you’re saying “been there, done that” and are are already anticipating deviled eggs, egg salad, and lots of other uses for hard-boiled eggs. Hard-boiled eggs are about as straight-forward as cooking gets, right? Boil … Read More
Why Boiled Chicken is BAD!
Take a look at most recipes for chicken salad, casseroles, and other items that need cooked chicken and invariably they’ll probably list “boiled chicken” among the ingredients. Most people will probably then put the chicken in a pot, cover with water, add salt and pepper if we’re lucky, and then proceed to boil it until done. STOP!!!! Sure..the recipe calls … Read More
Root Beer Braised Short Ribs
The calendar might say spring but much of the weather map suggests otherwise! Whether you’re enjoying the spring flowers or still a few snow showers, I think you’ll still enjoy the deep rich flavors of these Root Beer Braised Short Ribs!
Wild Shrimp Woes
A perk of living in the Low Country region is having access to fresh sweet wild shrimp. Outside of shrimping regions there is little choice but to purchase frozen or previously frozen shrimp. That’s ok..no need to feel bad about it, that’s just the reality of enjoying a food item not from your particular region. Whether fresh or frozen, try … Read More
Braising Basics
I can think of no other cooking technique that can produce deep intense flavors and fork tender texture with minimal work than the technique of braising. Braising is a combination cooking technique that utilizes both dry heat (browning) and moist heat (simmering) to produce a luxurious melt in the mouth feel and deep flavor out of otherwise tough lack-luster cuts … Read More
Citrus Season
Oranges and orange juice, what would breakfast be without them? Browse the produce section of any grocery store today and you’ll certainly find oranges as a staple item available year-round. As a child it was traditional for mom to include an orange as part of our stocking loot at Christmas time. I once asked “why an orange?” It seemed like … Read More
Sun in My Belly Neighborhood Cafe
Just after the beginning of the year I took advantage of an extended weekend to visit friends in Atlanta. As is usually the case when I’m traveling and visiting other areas, I always like to seek out unique food vendors, kitchen and cooking retailers, as well as restaurants. I was first introduced to Sun in My Belly Neighborhood Café on … Read More
Spiced Dried Fruit Compote
This spiced compote makes good use of dried fruits available year-round but is best (in my opinion) served during the winter and fall when spicier, deeper flavors are usually more prominent. Besides, having dried fruit on hand in the pantry means you can put the compote together without much forethought. I have been using it the past few years in … Read More
Saffron- Buyer Beware
Saffron has long been considered to be the world’s most costly spice. Mentioned as far back as Biblical times, it has been grown from India through the mideast and all over Europe. Saffron is the stigma of a purple fall-flowering crocus. Each flower only has 3 stigmas and the flowers as well as the stigmas have to be hand plucked … Read More
Georgia State Farmers Market
Each time I travel to or from Atlanta there’s a sign on the east side of Interstate 75 that always catches my eye, not because it’s fancy, flashy, or particularly unique, but because of what it says: “State Farmers Market”. Unfortunately I usually seem to be passing through the area on some sort of timeframe…either trying to get a good … Read More