It’s been awhile since I posted here, 2020 has a been a weird year and let’s leave it at that and move onto happier things
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Occasionally you need a portable breakfast, something to grab as you run out the door or maybe you just like to meal prep all your
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Steamed bread is a bit of an unusual thing, chewy texture, moist and in the case of this brown bread rich with molasses flavor. I
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This one pot bean dinner is like chili without the chili, meat and beans are the main ingredients with a few other things added for
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I always see pictures of marinated soft boiled eggs toping bowls of ramen, I don’t see them presented as just a side dish or snack
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It doesn’t matter what you call it, egg in a hole, chicken on a raft, egg in a basket, Johnny one eye or as I
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Cumin and cheese is a great combination, there is even a gouda that comes with toasted cumin seeds in it, one of my favorites. Cheese
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I have strong feelings about tacos Corn tortillas over flour No rice or beans Be simple, 3 fillings maximum When I set up my buffet
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Winter has arrived once more and its time to dial back my elaborate boat cooking and focus on healthier dishes for myself and the husband.
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Over the past 4 years I’ve made a ton of salmon, not just Friday night salmon dinner sails, but plenty of private charters select salmon
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Part of my endless quest for exciting flavors extends to mac and cheese, as I’ve said before it’s a great canvas for experimenting. Early on
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Shortly after Jesse and I got married we were hired by Class Afloat, I knew there would be Atlantic crossings in my future so it
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I’ve always had a thing for cabbage, even if I was unaware of my love for coleslaw, it started back when I lived in Singapore.
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Every country has some type of filled food, dumpling, tamale, calzone, pasty or hand pie. No matter what you call them, what they are filled
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I first made this recipe on a Seafood and Wine Tour on Zodiac a few years ago, it was an idea I had been playing
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If you dream of caramelized onions but need more substance than this is the pasta salad for you, but I refuse to call it pasta
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A lot of my recipes start with a little inspiration from several recipes, I mash them together and out comes something of my own creation.
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My favorite part of making dumplings is not in the stuffing and sealing process, but in the making of the filling and well, the eating.
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