English pea soup finds its way onto our menu every spring while they are fresh and available. I love peas and my job is to bring you the best recipe possible. Despite my best efforts I could not create or find one better than Kansas City restaurateur and chef Colby Garrelts. My thanks to him […]
The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
Avocado ice cream will immediately transport you to Mexico or any other Latin American nation and you will be the better for it!
Rolled Oysters were created by Italian bar owners in the 1800’s and free with any beer or whiskey. Better than the stale nuts you get today!
Heavy cream and gruyere cheese make this heavenly scalloped potatoes au gratin a perfect companion to an Easter Sunday ham!
Beef Barley Soup uses a sweet cereal grain that enhances the savory flavor of this hearty, delicious meal in a bowl.
Fresh, crisp, acidic Argentinian red shrimp ceviche paired with a Spanish Albarino wine makes the perfect appetizer!
Kentucky Spoonbread is a delightfully different style of cornbread with the consistency of a custard or souffle. Made In Kentucky!
Winter Red Kimchi is my first effort with fermentation other than beer and a good sour mash. This is the new southern cole slaw!
Kentucky Burgoo is made with wild game meat. However, if you’re squeamish you can use chicken, pork and beef, but still call it burgoo.
The first time I served the world’s best mashed potatoes, my daughter-in-law said, “throw away every other recipe, these are the best I have ever eaten.”
Certifiably nuts, heavy on cashews. They are the ultimate bar mix that will tempt you to remain there longer than you should.