I have done cioppino before on this blog but never like this. My original take was pure San Francisco traditional. Today, we go to Southeast Asia and Thailand so no tomato and oregano; we use ginger, coconut milk, peppers, and heavy garlic and green onion. Thanks to Crosby’s Crabs for hooking me up with the…

This recipe is great for brunch but will be a hit anytime. I know some of you are wondering about the vinegar, but you will just have to trust me; it makes the mixture almost a hollandaise flavor. The heat will break up the richness. I hope you like. 10 hard boiled eggs1/4 cup Mayo2…

I saw this on Guy’s Triple D, so I had to give it a whirl. Well, I saw the fries part, but I did the poutine part on my own. Crispy egg plant fries, cheese curds, and some slow-cooked short ribs with gravy. I hit it with some Poppi’s Chili seasoning at the end for…

At the Manassas Farmers Market, my mushroom person Virginie from The Fruitful Forest (check her booth out- she has some cool stuff) has the first spring ramps and some Oyster mushrooms. So, grab a steak from the freezer to serve on top and sauté in some brown butter, garlic and a hit of lemon, and…

It’s time to elevate the humble oatmeal cookie. Sure, they were a lunch box staple as a child, but has there been any innovation in 100 years? Well, here is my update: mango and white chocolate and ginger. I didn’t put in nuts because I wasn’t willing to make a trip to the store in…