When I make beignets, they are part of a brunch. That means I am making at least four other dishes, so I need shortcuts. I admit with some effort I can make a good beignet, but if I can make a better one using a box mix, why not? Now, that provides the chemistry part;…

One of the few things I have never worked with at Crosby’s Crabs is the shad roe. Well, I can cross that one off the list in a very delicious way. If you think about it, fish roe is an egg, so why not cook it with bacon? I added some capers, some sherry, and…

This bluegrass state fried chicken is an institution across America. Royal Oakers, now is not the time to say why Chicken Shack is better- the rest of the country doesn’t get it . I’m focusing on the guy in the white suit. It’s Air fried, so it’s healthier. I don’t have 11 herbs and spices;…

This is for the Who Dey Nation. The spice rub is based on the spices found in Skyline Chili, with a couple of things that work with the porky goodness of the baby back ribs. I hope you like it. I got the ribs from American Heritage Farm at the Warrenton Farmers Market. 2 racks…

Growing up, pigs in a blanket were link sausage in a bisquick pancake. Sure, they were nice and portable, and we ate them cold as a snack, but we can do so much better. Spicy sausage, earthy mushrooms wrapped in flaky pastry with a sweet savory dipping sauce. I hope you like it. 1 pound…