I have a new secret weapon in the fight against flavorless food: nettles from Seek Lavender from Culpepper, VA. Their flavor is a cross between parsley, a baby chive, and I pick up another almost anise note but not really. I know it brought the flavor of my zucchini tots way up. I used it…

Remember, I play with my food a lot. In this case I was wondering about two items I enjoy, lasagna and bacon. They play well together; bacon gives the lasagna a smoky touch as well as more meat. Yes, it’s kinda carbonaraish, but it is tasty and still cheesy. Now, I switch out zucchini for…

Rockfish are native to the Chesapeake and a staple fish in the DMV. It is a flaky white flesh fish when cooked properly. It’s a popular fish at local restaurants much like whitefish are in the Great Lakes states. I decided to elevate it with a crab meat topping. I decided to up the ante…

This is a winter cookie with warm spice, orange flavor, and dark chocolate to balance it off. The texture is like a classic chocolate chip cookie. I hope you like it. 3 cups flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon cardamom12 tablespoons butter1/2 cup sugar1/2 cup brown sugar1 egg1/4 cup orange juice1 tablespoon orange zest2…

This is a Chinese dish traditionally done with ground pork made into a meatball. I did an updated version of this Taiwan classic. I added scallops to the meatball; this gives the dish less fat and creates a lighter meatball. I used lite teriyaki sauce to reduce sodium along with low sodium chicken broth. Another…