566
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Baby Lettuce Salad, Goat...

, By - Paul Suplee, April 21, 2015

When I make a salad, or anything for that matter, and as I am eating it, what come to mind are the things that could have ...view all

 
571
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Beer-Battered Vegetables

, By - Paul Suplee, 

You have probably heard the locution of having Champagne taste on a beer budget. But what about a beer that arrogantly tou...view all

 
Braised Lamb Shank
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Braised Lamb Shank

, By - Paul Suplee, 

Spring is sprung, and nothing speaks truer to the pre-summer soul than lamb, the ubiquitous meat source of infinite Easter...view all

 
Carne Asada Tacos with Fresh Pico de Gallo
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Carne Asada Tacos with F...

, By - Paul Suplee, April 22, 2015

I would truly be remiss of my duty of annoying my faithful readers if I did not beat the drum of food’s travel v. region...view all

 
cheeseboard
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Cheeseboard

, By - Paul Suplee, 

No party is complete without an artisanal cheese board.  Luckily for home cooks, and thanks to the popularity of media ou...view all

 
Chinese Spicy Ribs
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Chinese Spicy Ribs

, By - Paul Suplee, April 21, 2015

A couple of months ago, I visited a comprehensive organic store and purchased pure blue agave sweetener, a low glycemic it...view all

 
569
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Corn-Fried Tomato, Herbe...

, By - Paul Suplee, 

At least I know that someone enjoys these articles. Week in and week out, our dog, Sadie, has an intuition for which dogs ...view all

 
Deviled Eggs
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Deviled Eggs

, By - Paul Suplee, 

How can you not like deviled eggs? I salute these delicious mo...view all

 
Eggplant Parmesan with Garlic Puree
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Eggplant Parmesan with G...

, By - Paul Suplee, April 22, 2015

I have always known that salting eggplant and cucumbers was good practice for parmesan and cold salads, respectively.view all

 
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French Toast

, By - Paul Suplee, 

I love stale bread. As most people know, as long as it is not moldy, it can be put to great...view all

 
565a
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Fresh Egg Omelette with ...

, By - Paul Suplee, 

“The theory of the preparation of an omelette,” quipped Escoffier in his 1902 treatise Le Guide Culinaire, ‘is both ...view all

 
570s
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Fried Caprese Salad

, By - Paul Suplee, 

Alas, I feel the urge to once again wax poetic on food, as my body aches from fourteen hours at work. Upon sitting at my ...view all