recipes

Well, there you go, folks. There’s your holiday menu already prepped for you!

Watching the Patriots play Monday Night Football games was always a bit of a slog even in the best of times, but heading into tonight's match-up we figure we're going to need some kind of cake snack, some sweetness to off-set the grim proceedings, and then there's one of our favorite Bacardi concoctions just in case. Take your pick, it could be one of those nights. With the Jets. Ugh....

This recipe comes from yet another page that we ripped out of a Food Network magazine years ago. There's no date on it, but there is a picture of the Deen Brothers on the back, so it's older than we remember, I'm just not sure if they had anything to do with this dish.

Easy to do (as in stupidly simple, really) and it packs a wallop of flavor with just five ingredients. Clipped this recipe from Food Network Magazine and yes, we actually subscribe to an actual magazine, the kind you get in the mail and you pick up and hold and turn pages and everything!!!

How about pasta that you don't have to cook in boiling water and it's not some weird pre-mixed-box of goo you plop in the microwave?

If someone else is doing the grilling, the least you can do is offer up something on the side, right? "You're going to make that salsa, aren't you Dad?" and "Hey Pops, where's that cheese ball?" are the two most heard questions at the cook-out.

Got a wickedly simple, tempting all-purpose marinade for your outdoor grill meal planning and a four-ingredient milk-shake that will make you swoon...

Ever had an over-stuffed box of recipes that you didn't dare throw out because you've just never had the chance to properly rummage through them?

It's fiddlehead season in Maine! We have a very short window to enjoy these unique, wild ferns that taste sort of like asparagus. But before you go foraging, there are a few things you need to know:

This was my Tuesday night dinner. Sriracha, a spicy power-condiment elevates boring old eggs into a culinary mind game of balancing heat and sweet. At least for me. Every bite is well thought out, because though I like the heat, it is a tad too hot for me to eat all on it's own...