Pesto means “paste” and can be made of nearly anything, but I love nut based pestos. For this one the star isn’t a soft herb, like basil or parsley. Instead it’s pure pistachio nuts with a few garlic cloves, some salt and parmesan and enough
Continue ReadingThis recipe is a revelation. Poking around the internet for different versions of Aioli I spied this one from the famed NYC based chef from the south of France, Daniel Boulud. If he doesn’t know how to make the perfect aioli no one does. What
Continue Reading
As I've said before I'm a sucker for a good story so imagine my intrigue when I saw that Eater and the Southern Foodways Alliance are partnering up on a docu-series. First up is this gorgeous look at one Mennonnite farmer's sorghum operation in Tennessee
Continue Reading
I had a yen for a little something something Valentine's Day afternoon. While the rest of you were focused on chocolate or something pink I was jonesing for the tastes of Japan. One of the most common is sesame in the form of a creamy dressing
Continue Reading