In my youth trips to Greektown in Detroit were always fun; the trip was always about food. Kalamata olives, lamb, feta cheese, and grape leaves. I was at the Manassas Farmers’ Market, and a vendor was selling stuffed grape leaves. So my next cooking challenge was set. So here is my take on stuffed grape…

It’s almost county fair time, so we will all have the chance to grab a corn dog or 3. Here are my fears of the midway corndog. In what city was the frying oil last changed? Are there any animals missing from the judging area? Has the cook had his tetanus booster? I think I’ve…

This is simple, but it looks like you spent a lot of time on it. It’s amazing that you can have this dish without it coming in a plastic container. It’s traditional (not really), but it tastes good. I hope you like it. 1/2 pound sage sausage10 wonton wrappers1 teaspoon teriyaki sauce1 teaspoon chives, divided…

Summer is a great time for fresh fish. Grilled is great, but heating the grill, charcoal or gas each takes time. I can whip this up quickly, and it has great fresh taste. It’s tart and spicy with the allepo pepper. 1 pound swordfish steaks4 tablespoons butterSalt and pepper4 ounces sun dried tomatoes2 tablespoons capers2…

This is a dish that combines Montgomery and Monterey: spicy chorizo with masa, southern greens, and Alabama white BBQ sauce. Three keys: make sure you give the greens enough time to soften, allow the steaming to fully cook the masa, and don’t overcook the chorizo; also use high-quality chorizo like Happy Family (did I just…