Confession: I eat kimchi most mornings for breakfast. I buy mine from the local Korean market in a 1 gallon jar so it is naturally fermented with no preservatives and is not pasteurized so it continues to ferment while it sits in the fridge. Plus their kimchi is better than what I make at home. […]
Before he passed away, my dad was experimenting with artisan breads. This was his favorite recipe. It makes enough for four loaves and will keep in the refrigerator up to two weeks.
Smoked salmon is easy to make if you know how to approach it. The key is to brine the salmon and then let it completely dry before putting it on the smoker. The drying process forms something called a pellicle on the surface of the fish. The second secret is to smoke it at a […]
A Greek spin on the English classic made with the warm spices of Greek Moussaka. This is an easy and delicious comfort food that is sure to please. Absolutely one of my favorite creations. I’m sure others have done it but I dreamed it up last night and we loved it
Thanks to my friend, Youngduk Kim, for this recipe.
This is a dish my father made frequently during the holidays. The fish should be very fresh but frozen is also acceptable if you don’t have a local fresh fish market. The broth is very delicate and bright, the fish is very healthy. Fish Fumet recipe
Shrimp and grits is a classic southern dish that you just can’t get enough of. The savory flavors of the sauce go perfectly with the cheesy grits. Andouille or another smoked sausage is a nice optional addition.
This classic Greek entrée takes some time to prepare but it is well worth the effort. The warm spices, ground lamb, and creamy béchamel sauce make it the perfect comfort food.
Just whipped this up one day and it was such a hit it is now a regular request at our house. Goes great as a side dish or as a topper on shrimp tacos.
This hardy dish is very satisfying and simple to make. Best of all, it is totally keto. Serve with a fresh salad and dry red wine, and you have a complete meal. *Fresh homemade sauce is really the key to this dish. Making good sauce doesn’t have to be an all day affair. The following […]