Variations on Cooking

Here is my take on this classic dish, I use on the bone chicken, skin on, versus the deboned chicken cubes, I feel it give more flavor leaving the chicken on...

Here is a sandwich from a time in which we're were what I called the 95% vegan. I found it stuck in one of the yellow pads that were labeled chicken, which ...

This recipe is a two-day process but the deep flavors are so worth it, now it is really spicy just a warning. This recipe you will need Harissa sauce, I did ...

Here is my take on this classic dish, I do have a few twists like pancetta and parsnips. Ingredients 4 of each - Chicken legs and thighs, bone-in and skin-on...

Our go. to salad, it is quick and easy and not too fussy. This my version of a Ceasar Salad, I use to make it the traditional Mexican way, but over the years...

I'm trying to get all the recipes I have created for the #covid-19 #virtual #dinner-parties - this the FB post from April 3rd, 2020, and I am using the lefto...

Here is the dish I posted on FB during our #Covid-19 #virtual #dinner-parties on March 19th, 2020. The saffron takes a bit of time to make but it's so worth ...

Since we do have a lot of time on our hands, here is a recipe I have been working for a few years, it will be in my next book on chicken. It does have a lot...

Ingredients 12 medium tomatoes, cored, seeded, diced 6 medium tart apples, cored, diced 2 medium onions, diced 1 medium red pepper, seeded and diced 2 medium...

Here is a really simple cranberry sauce. Ingredients 2 bags of fresh cranberries 3 tangerines or 2 blood oranges, zest of two tangerines and 1 blood oranges,...

This salsa keeps it crunch after it has been canned. I have tried many types of salsas to can, and while they all taste good, some of the crunches is lost w...

This took me a while to figure this recipe out; we had it on top of this great steak we had while in South America, it was much different then the bottled sa...

Continuing with the sauce recipes here is my take on the classic Bearnaise sauce. Now this is not as easy as the Bechamel sauce, it often breaks and when tha...

I recently received a message asking about how to make a Bechamel sauce and what can it be used in. Well, it is a really simple sauce to make, it does take a...

When I was first trying out making a pasta gravy as I was told by many of my first and second-generation Italian friends, "everyone thinks it takes cans and ...

Back when I started my food blog 7 years ago my very first post was about Pestos and it was the highest hits on views I received in the first 3 years of the ...

Ingredients 4 bunches of Garlic Scape's 1 8oz bag of shelled Pistachios Olive Oil Salt and Pepper to taste Place Pistachios in Cuisinart and pulse until gro...

This a repost from last year. I have been transferring and the post from my old blog into the recipe files on the website, but I received a request for this...

Just like the compound butters Barbecue sauce is endless. I tend just to whip on up on the stop based on what I have on hand at the time. They all have a si...

Repost from my second ever post on my old Blog from July 20th, 2009 Cilantro, Pico del Gallo Ingredients 3 bunches of Cilantro, chopped and stems removed 3 l...