The chicken filling for these tacos is very similar to chicken tinga, which is usually eaten on tostadas, but I wanted it a little less saucy for tacos, and with just a hint of chipotle. You will need: 4-5 cups… Continue reading ⟩⟩

Here’s a lightly sweetened, refreshing take on our beloved southern iced tea. Because it’s 90º F in North Carolina today. Enjoy. Bring 4 cups water to a boil.  Pour over 3 large family-sized tea bags and 4 fresh mint leaves,… Continue reading ⟩⟩

I started out to make baked caprese, but 1. I was really craving some toasty goat cheese, and 2. The fresh mozzarella I bought was overly salty, and 3. I was really craving some toasty goat cheese so I made… Continue reading ⟩⟩

I truly do know how to make a few things besides scones, but I love a fresh scone.  As Wes says, they are best eaten fresh from the oven.  As opposed to the American biscuit, scones are meant to be… Continue reading ⟩⟩

If it seems like I haven’t posted in a while, it’s because I was abducted by aliens from the 51 Pegasi system… and they hated Earth food…and food blogs…and, and..cameras.  I finally made my escape when they flew too close… Continue reading ⟩⟩

I’m sitting here in the yellow pollen fog of North Carolina springtime, consoling myself over the poor air quality with a bowl of fresh cilantro hummus and toasty pita.  Hey, if we can’t open the windows without gilding all horizontal… Continue reading ⟩⟩

A New Yorker walked into a southern diner and said, “I’d like to try one of those grits”. There are some serious misunderstandings about the oft-maligned grit.  I suppose they derive from the name itself, “grits” sounding less fashionable than… Continue reading ⟩⟩

Hash browns seem to come in all shapes and sizes.  Sometimes the potatoes are cubed and fried with onions and peppers or other seasonings, sometimes they are large and flat, sometimes they’re short and stubby.  I like them best with… Continue reading ⟩⟩