A great chile relleno recipe from one of New Mexico’s finest chef’s, Joseph Wrede of Joseph’s of Santa Fe, formerly Joseph’s Table in Taos. This is a rare blog entry for me — something ultra-gourmet.
Joe Hyde’s unbeatable high-heat roast beef – a repost, but a personal favorite.
Snippets of memories from Boston’s ultra-exclusive Somerset Club, and another shameless promotion of one of my favorites, Welsh Rarebit.
What’s the lure of a distant vanishing point on the open road? And why do we celebrate it so much in song and literature? In “Easy Rider,” Peter Fonda says “We blew it,” but they had one helluva good ride. Also, classic French baguettes – a two day event.
If you say something, looking for a response from your spouse or partner or parent, will they respond to your “bid for engagement?” Because that’s what it is – a bid for them to engage with you. If yes, good. If not… well, feel better fast by making a great truly Southwest black bean soup!
A bit of weirdness on a PBS shoot with Mike Farrell of M*A*S*H, and a bit of wacky accidental comedy as a refresher. Mike Farrell = Class Act, amazing guy.
Ciao, Sicily (hello and good-bye)! Our trip to Trapani, and the best way to make chicken parmesan (or parmigiana). Abondanza!
Cat stuff, pretty random. We’ll return to the human condition next time.
I propel myself into uncharted territory – vegan cuisine – for the first time with vegan poblano lasagna. Tasty stuff!
Here’s a great recipe for tomato pasta sauce, but of course in the summer of 2017 who has tomatoes? Maybe, unlike my wife and I, you do.