Parmesan cheese, as we refer to it, means one thing, freshly grated Parmigiano-Reggiono cheese. I like to buy it in blocks and throw it in the food processor just before I need the cheese to maximize flavor. Of course there … Continue reading Parmigiano-Reggiano Cheese
Split fresh pita pockets apart, brush with olive oil, salt and pepper to taste, cut into triangles and bake for about 10-12 minutes at 400 degrees. When they have cooled a bit, take a garlic clove that has been cut … Continue reading Baked Garlic Pitas
I love chili, but not to the extent that it deserves half a day of work and 50 ingredients, some of which must come from specialty … Continue reading Lamb Chili
When it comes to brunch, I like to have some bites of food on the table when guests start trickling in. One thing Charleston and Washington have in common: people arrive when they arrive, so you must accommodate the timely … Continue reading Roasted Bacon, Tomato and Lettuce Mini Sandwiches
These tomatoes heighten the taste of sandwiches such as a BLT or just about anything else you would put a sliced tomato on. Of course, this is for off-season only. You would never do this do a farm-ripened fresh tomato. … Continue reading Roasted Basil Parmasean Tomatoes
