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Cajun Seafood Pasta

December 8, 2011
Shrimp & Andouille Cajun Pasta

I pulled this one out from the archives… made it a few years ago when the poblanos were overrunning our garden. Fresh pepper season has passed in Pennsylvania, but you could swap out red peppers and/or jalapenos, or serranos for a little more heat, which are all readily available at the grocery store year-round. 1 [...]

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Throwback Thursday: Eggplant Parmigiana

September 8, 2011
Garden Fresh Eggplant Parmigiana

A raging controversy exists in the Pittsburgh community regarding whether or not to peel our eggplants. This is a debate I knew nothing about until a passionate colleague tracked me down and, exasperated, rattled off the horrendous story about eating a friend’s Eggplant Parmigiana that still had the skin on. “Ugh! It was like a [...]

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Spice-Rubbed Sirloin with Fresh Banana Pepper Relish

August 10, 2011
Grilled Steaks with Banana Pepper Relish

Some of us just aren’t the canning sort. Any activity that requires forceps and a cauldron of boiling water is something that this clumsy cook should stay away from. Inspired by a bountiful harvest of garden peppers, this fresh relish mimics the flavor of gently pickled peppers in a fraction of the time. for the [...]

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Chiles Rellenos con Chorizo y Queso

July 28, 2011
Chiles Rellenos con Chorizo y Queso

These deep-fried, stuffed poblano peppers are often enjoyed with a cheese filling that excludes any meat. Even for a cheese lover like me, though, that can be a little much. So this recipe incorporates chorizo sausage. Adjust the balance of sausage and cheese to your own liking. Other fillings you may substitute include ground beef, [...]

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Pulled Duck Old-Fashioned Sliders

July 18, 2011
Pulled Duck Old-Fashioned Sliders

For many, the Old-Fashioned cocktail represents a classic sip of Americana. The elixir is one of the first recorded American cocktails and remains popular in bars and supper clubs today. Today’s widely accepted recipe – rye, soda, and bitters with muddled sugar,  orange and cherry – is a variant of the drier original version, which [...]

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Hot Buttermilk Fried Chicken

July 8, 2011
Hot Buttermilk Fried Chicken

The first time I saw someone put hot sauce in their fried chicken eggwash I thought, “Oh no! Not everyone likes spicy stuff…” But she assured me no one would notice. And she was right, the heat fried out but left a terrific flavor. Problem is that my household DOES like it hot and spicy, [...]

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Mixed Berry Whole Wheat Pancakes

June 7, 2011
Mixed Berry Whole Wheat Pancakes

These pancakes are not only fluffy, light and delicious, they are also heart healthy. If you make your pancakes on a non-stick surface, like hard-anodized, you don’t need a drop of oil. If you must, try smearing the surface of your pan with a paper towel moistened with canola oil. If you can’t find whole [...]

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Arctic Char with Spring Mushrooms, Asparagus, Ramps

May 15, 2011
Arctic Char with Ramps, Mushrooms, and Asparagus

Arctic Char is a mild-flavored pink fish that is available year round. It is similar in flavor to salmon, but with  a much more delicate, buttery taste. Incidentally, I don’t care for salmon, but I love char. I find it’s a great compromise that satisfies the salmon lovers and the white fish lovers equally. This [...]

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Ramp & Pea Pesto Spaghetti

April 30, 2011
Springtime Spaghetti with Wild Ramp & Pea Pesto

It’s springtime in Pittsburgh and the local restaurants and farmers’ markets are serving up the tender young vegetables of spring: morels, fiddleheads, peas,  ramps, and more. This morning I was lucky enough to pick up some ramps and morels from the Mushroom Guy at the Public Market on Smallman. [UPDATE: the Mushroom Guy is actually [...]

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Lemony Egg Salad

April 24, 2011
Egg Salad

Egg salad, an elegant solution to using up your hard-boiled Easter eggs, is an underrated indulgence. Largely because of the hassle and time it takes to boil, cool, and shell the eggs, most people opt for low-maintenance pasta salads these days. This holiday, take advantage of the Bunny’s bounty with this version of the old-school [...]

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