This fried cheesy pickle recipe is my simplified version of Molly Yeh's. Right now I'm reading her "Molly On The Range" cookbook like it's a novel -- She really is a fantastic writer and storyteller, as well as being super-smart about how to properly treat your ingredients.
We're so psyched about having some Pats action on Sunday afternoon, you don't want to have to spend your time prepping and cooking and cleaning up. Nor do you have to settle for rippin' open a bag of chips and serving 'em with that pre-made-in-the-container-wicked-salty-dip-stuff.
Once again, my wife and I have no idea where this came from, but after we served it for company, everybody wanted the recipe to take home. How can you not love something with "Dump-And-Bake" in its name?
If you're a Dad, you've (hopefully) been asked, "What do you want to eat on Father's Day?". I want to grill up these burgers, inspired by one our favorite Food Network chefs, the late Carl Ruiz. These are so insanely tasty, they've become part of the regular rotation.
Another "Lost and Found" pearl from the bottomless 3x5 cardholder. This one, though, was on a folded up piece of paper, clearly (and poorly) torn out from your basic school notebook. Handwritten printing, not cursive, in extremely faded light blue ink. We think it came from a friend of a friend that our oldest daughter used to baby-sit for.
We're still sorting out the "box from Hell" and all of the (literally) hundreds of recipes that have accumulated over the last 40 years. An overdue project, yes, but the fun part still is discovering various index cards and crumpled paperwork and not having any idea whatsoever as to where it came from or who gave it to you and when, etc.
Over the course of my cooking career there have been, of course, some ingredients that I have been asked to leave out of dishes. I usually happily comply and make an effort to remember for the next time we have them over.
The tradition of husking corn outside has been passed down from my father, from his father before him, from the father before that and so on and so forth. After generations of meticulously trying to get the silk off the cob and then suffering a boiling pot of water in the summer heat to cook it, I knew that I needed to be the generation to take it to the next level...
My family has become avocado crazy since I learned how to make my nearly famous Roasted Corn Salsa, (recipe for another time...), and Mark introduced the rest of us to a childhood favorite of his, avocado toast. The problem is finding ripe avocados...
Turns out that pumpkins don't like to get their feet wet. This is bad because the "Pumpkin Capital of the World", Illinois, had the wettest June on record. Pumpkin lovers, start your engines! Don't wait until the last minute to get your canned pumpkin...