A food blog with quick and easy recipes
This post is sponsored by PRE Brands. Pepper crusted blue cheese burgers are OUT OF THIS WORLD. I’m telling you, arguably the world’s greatest patty (besides my wife). The method consists of combining garlic, salt, and blue cheese in a colossal 3/4 inch thick grass-fed beef patty and coating the edges in cracked black peppercorns,…
Squid ink pasta with mussels is essentially mussels arrabiata over ‘black’ squid ink pasta. Yes, you heard me correctly, pasta made with actual squid ink, dying it black. Does it taste any different? I’ll let you be the judge of that. Some say it’s stronger than traditional pasta, but honestly I think it’s the novelty of…
It’s finally 85 degrees out on this spring day as I write this post after one of the coldest, longest New England winters I’ve felt in a long time. We didn’t necessarily get a lot of snow, but it wasn’t until this past week that the weather warmed up passed ‘miserable.’ That’s what you’ve got…
The infamous pan-seared porterhouse steak. It’s surely the king of all things beef. The porterhouse is a large cut of beef that contains both the New York strip (sirloin) and filet mignon cut (tenderloin), separated by a bone. It’s the best of both worlds and the ultimate steak for sharing (or not). This recipe all…
I was all about the sazerac before I went to New Orleans and jumped on the sazerac train. A classic cocktail originating in NOLA’s French Quarter in the mid 1800’s. Yes the 1800’s. Something I find to this day, absolutely fascinating. Maybe I’m a nerd, but the idea of sipping a cocktail created nearly 200…
You’re obsessed with cheese boards; I’m obsessed with cheese boards. I know it and you know it. But what makes the perfect charcuterie board? As self-proclaimed charcuterie connoisseurs, Patty and I worked on building a well-rounded cheese board for every occasion. Or if you’re like us, you can make a meal out of it (which…
We’ve all been there, your homemade pizza is plain, boring or just missing something. Have I painted your culinary nightmare yet? If so then you’re in the right place. A few years ago I was in your shoes. I rarely made homemade pizza because it was nothing special. I could take it or leave it. Scott…
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