I got some gorgeous chanterelles from the Farmer’s Market last weekend. I decided to add them to one of our favorites from John Cooks a Stew A Week Winter. This is an MVP recipe in general, and the chanterelles (just add them when you add the onions) really put this dish over the top. Served with leftover rice, CSA tomatoes and squash with curry.
This was the most popular appetizer at my writer barbecue. The power of Velveeta.
This is a great way to highlight summer corn. I originally planned to add mayo to this to make it more Elote-ish, but I was out of it and it turned out just fine without.
We did a paloma bar and a watermelon agua fresca bar for a party recently, and it was a big hit. The agua fresca couldn’t have been easier. You can spike it with a little aperol and tequila.
This is still a work in process, but I made a spin on this turkey meatloaf, taking out some seasonings and adding in hot sauce and pimento cheese. It was delicious, but a little too liquidy, so I’m still working on the portions.