In addition to planning my menus, I have been doing more and more batch cooking these past few months. The idea of batch cooking is to block out time one…
Restaurant style salsa! Fresh tomatoes, jalapenos and lime make this homemade fresh tomato salsa recipe exactly the salsa you want to dip your chips in. I am always making this…
fromBehind the French MenubyBryan G. Newmanbryangnewman@gmail.com The Bœuf de Chalosse.Photograph courtesy of Association Bœuf de Chalosse The origin of Chalosse. The ancient region of Chalosse is a hilly, green, and nestled…
These pumpkin brownies are deliciously rich and and fudgy, with layers of dark chocolate surrounding a smooth pumpkin cheesecake center. It’s the ultimate Fall brownie recipe! Why you’ll love these…
These are the softest, fluffiest, most delicious vegan pumpkin snickerdoodles you will ever put in your mouth! What makes these the best vegan pumpkin snickerdoodles? Classic cinnamon snickerdoodle texture and…
I strive to master simple dishes. I don’t aspire to be a person of whom one says, “What an ambitious cook!” or “She should really open her own restaurant!” No.…
Does anyone else ever just get a craving for a really good cranberry orange treat? It’s one of those flavor combinations that are a match made in heaven. I know…
fromBehind the French MenubyBryan G. Newmanbryangnewman@gmail.com Côtelette (Côte) de VeauA veal chopPhotograph courtesy of Glen MacLartyhttps://www.flickr.com/photos/glenmaclarty/6342211281/ Blanquette de Veau – A veal stew that includes carrots, onions, and leeks as…