Earthy Elegance | Porcini Mushroom and Chicken Liver Pâté

I have been craving pâté for a couple of weeks. This coming from the girl who couldn’t stand liver growing up.  But as times change, so do ingredients.  With such widespread availability from so many great producers, its a great time to revisit some of the things you thought you didn’t like.  You might be… Read More Earthy Elegance | Porcini Mushroom and Chicken Liver Pâté

Advertisement

Puffy Tacos | Leftover Brisket Part 3: Son of Braised Brisket

This is a seriously regional favorite.  So seriously regional that much of Texas won’t even know what these are.  Only the folks from San Antonio will smile knowingly and nod their head, saying, “Yes.  Puffy tacos.  We go way back.”  San Antonians love their puffy tacos.  So much so that the local minor league baseball… Read More Puffy Tacos | Leftover Brisket Part 3: Son of Braised Brisket

Winter Kitchen | Zuppa di Cavoli

Every winter kitchen needs a good, sturdy soup.  This zuppa, made with lacinato kale, pancetta and fennel, is amazingly versatile.  The leftovers even result in perfect little hors d’oeuvres.  Who knew? While this recipe contains the classic French base (i.e., carrot, onion, celery), the ingredients are cooked slightly differently than most other soups I make… Read More Winter Kitchen | Zuppa di Cavoli