One Pot Tex Mex Pasta Toss

Yesterday, I banged the drum for playing with your food and above is my proof of why that is a virtuous kitchen activity. You are looking at a creamy tomato pasta with chorizo, black olives, cilantro, sour cream and candied jalapenos. …And scene. No. It doesn’t really end there, although since we are two days [Read On]

Creamy Tomato and Bacon Linguine

Oh, I know. Thursday is Thanksgiving, but we DO have to eat between now and then, and I’m thinking we all need something simple and satisfying that does, most emphatically, not involve turkey. Add to that the fact that it’s seriously cold (at least where I am) and we need something comforting, too. Simple, satisfying, [Read On]

Homemade Chorizo

Sausage is the pork product that fills in the holes in my heart. And no, I do not want to hear about how true that probably is. Sausage is just superior. What could be wrong with it? We’re talking about pork (win #1) that is ground (win #2) and combined with heavy spices and herbs [Read On]

Ham and Swiss Twisted Sandwiches

  Hey. My oven’s fixed. Can you tell? Is it obvious? And I want to talk about the way it got fixed, because I have a little serious bragging to do.  But first, let’s all of us hearken back to last Friday.  It was a lovely day. We all got out of bed on the [Read On]

Homemade Hot Italian Sausage Links

  There is a lot of pretty food in the world; Much of it provokes your salivary glands into action when you look at it. But if you lay out a bunch of pictures of beautifully photographed food side by side, the one that’s going to fire me up the most is going to be [Read On]

Ham and Cheddar Stuffed Pretzels

This recipe ran as part of my column in today’s Traverse City Record-Eagle. Yes I am obsessed with soft pretzels. And with shoving ham and cheese into things. Why do you ask? Is it because of this? Or this? Maybe this, this, this, this or this? Okay, that last one is bacon, but really? It [Read On]

Taste of Home Old Fashioned Ham Balls

Ham Balls. Could there possibly be a less appealing sounding name for a dish?* *Perhaps. But it would have to be exceptionally gross… Maybe “Repurposed Egg Salad” or “Blood Sausage”.  You get the idea… Let’s be honest, they’re also not the purtiest meatball on the block. They’re brown on the outside, but they’re a pinky [Read On]

Ham and Cheese Stuffed Crepes | How to Make Crepes

France exports many fine culinary things; cheese, chocolate, bread and the like, but none is as well loved at our home as the merveilleuse crêpe. Crêpes are most often served sweet and dessert-like here in the States. (Think Crêpes Suzette and whatnot…) I’m on a mission, though, to bring their savoury counterpart some well-deserved attention [Read On]