Strawberry Wineade

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I should begin by saying that serious wine snobs should probably look away. Quickly. I’ll give you a second or two. Are they gone now? Okay, it’s about to get all kinds of classy in here. And by classy, I mean serving wine in jars mixed with juice. Yeah, baby. That kind of classy. I…

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Cheddar and Chive Crash Hot Potatoes

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There are things that are worth leaving alone because they’re so good and then there are things that are so good that they demand you mess with them. Take, for example, crash hot potatoes. In their original form, they are boiled potatoes that are squashed, drizzled with olive oil and hit with a handful of…

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“Barbecue” Grilled Spare Ribs

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There are some things that are meant to be eaten delicately; minute bites, dab the mouth gently, use flatware, and such. This is -most emphatically- not one of those dishes. Tear into it with your hands and teeth. Get sauce all over your chin and halfway up your cheeks. Ribs demand pride-free commitment to the…

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Corn and Black Bean Salsa

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  I’m a Fritos kind of gal. It’s hard to go wrong with a salty, deep-fried corn chip, but there’s just something special about Fritos. I’ve loved them as long as I can remember. When I was younger, there was more than one time I polished off a whole bag of Fritos in one sitting….

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Tocino (Filipino Cured Pork) | Make Ahead Mondays

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UPDATE: The National Pork Board has generously extended the deadline for The Foodbank donation partnership with you all because you’ve been asking such great questions! In other words, every question you leave for pork producers in the comments on this post, the Foodie With Family facebook page, or on Twitter with the hashtag #sustainablepork will…

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Crispy Chorizo Dogs

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I am not going to talk about how hot it’s been the past few days. I just won’t. I will, however, talk about how due to things that I won’t talk about, all my best-laid plans for elaborate Independence Day foods went pfffft. I opted, instead, for hot dogs: and lots of ‘em. Who here…

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Fabulous Homemade Ranch Dressing

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This one’s for my friend, Peg. Peg bakes magnificent bread and sells it at our farmers’ market in Angelica, New York. Peg pointed a baguette at me last Saturday and said, “Rebecca. You need to do Ranch dressing. Soon.”  When someone brandishes bread at me, I listen. It didn’t hurt that Peg was doing a…

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