Welcome to my blog. I hope you are prepared for the unadulterated edible smut that is about to fill your feed. Join me, won’t you?
It’s still summer, as far as I’m concerned, and I’m still getting fresh, local produce. Let’s turn that into something amazing, shall we?
Having to throw dinner together quickly from what you have in your kitchen can seem like a daunting task, but it’s easier than you might think. This week, we offer not one, not two, but three great recipes for pantry-friendly pasta in 30 minutes or less. Interested? Come on in.
Carnitas is a Mexican tradition with a pretty savage sell; we’re going to braise pork in its own fat and then fry it in that fat until it’s crispy. Still in? Good, because you’ll thank me later.
It’s winter, it’s cold, and you want something hearty, but you’re trying to cut down on meat. What to do?
Th— this. This is what to do. It’s an all-veggie stew. Just… just read the thing, I guess?
What’s better than rice? Well, same thing that makes anything better — frying it. Fried rice is a delicious way to use up whatever you have leftover in your fridge. It’s the original leftovers hack, and it’s something everyone should know. Want to know more?
Char siu is a Cantonese classic, typically smallish sections of pork shoulder or belly that have been marinated with fermented bean curd and slowly grilled to elicit their fullest melty, umami flavors. This ain’t that.
This weeknight interpretation is something you’ll want to make over and over again, if only for the leftovers that make amazing Asian-inspired tacos or fried rice. Come on to my kitchen!
We focus too much on the meat in the middle, don’t you think? Let’s talk about the plants on the side. This sweet potate and apple side is sure to please even the pickiest eaters in your house. Come and see, won’t you?
Fajitas are a great, quick weeknight option that everyone can customize to their palette. Strictly, it’s any grilled meat in a tortilla, but why not sneak some veggies in there, too?
Chocolate? Barbecue? Ribs? Yeah, that’s what I said.
This surprising twist on a classic produces pork ribs that are deeply flavorful and succulent. Want to learn more?
Ceviche is a catch-all term for seafood cured in acid, rather than being traditionally cooked. This one… has a little more to it than that. Let’s talk about it, shall we?
