Romesco sauce is traditionally a seafood sauce from the Catalonia region of Spain. It’s made from roasted red peppers, almonds, olive oil, and garlic. However, because it’s so rich and hearty, it pairs fantastically with pork, chicken, or lamb. I made a simple pork chop with stove-top braised carrots to
Romesco is a bold, Spanish sauce traditionally made with roasted red peppers, olive oil, garlic, and almonds. Originally from the Catalonia region on the Northeastern coast, it was meant to be served with fish. But the versatility of romesco lends itself well to pork, chicken, or lamb. Romesco can also be used as
Is there any bad time for wings? I didn’t think so. Chicken wings are good for lunch, a snack, a side dish, parties, or even a dinner. Heck, I’ll even eat some cold leftover chicken wings for breakfast. These herbed wings are a great alternative to the normal hot-sauce or
This is another one of those super easy, one-dish, kind of recipes that I’m a big fan of. The chicken comes out perfect. The butternut squash and the apples make a nice sweet and savory balance, and the sage ties it all together. I used a very small butternut squash here
Ah duck. It’s a little bit exotic, and a little bit difficult to prepare at times, but this recipe is dead-simple. Can you heat an oven and put stuff in a baking dish? Then you can make this rustic, yet elegant duck leg recipe. I used Muscovy duck, but feel
There’s no one “right” way to make a charcuterie board (also called a “meat board”), but there are some basic principles to consider. First, what is “charcuterie (shar-koo-tur-ee or sometimes shar-que-tur-ee)?” Charcuterie is a French word that refers to the place where cured meats and similar products are made. It also
In my part of the world, okra only shows up for a short period of time during the year, so I like to do what I can with it. It’s an interesting vegetable that’s beloved by the South, and slowly making it’s way (thankfully) throughout the rest of the U.S.