This is classic Vietnamese cuisine. You have a rich broth, noodles, fresh vegetables, herbs, and thin slices of beef. I had my first Pho’ just a few years ago. I liked the idea of making my own meal. Now don’t be a dope like me and overload with jalapeños. The fun of the dish is…

Welcome to fall! It’s time for soup. Something warming and hardy. I’m not sick so not chicken; let’s go beef – better yet, oxtail. It has all the great stuff of soup collagen, bone marrow, and a good amount of meat. Now my go to onion is a red onion, but for this one, a…

I am in a chocolate mood.  I want rich chocolate, but it’s breakfast time; it would be wrong to have chocolate.  Not if you make a breakfast food.  How about a chocolate pancake,  but let’s add the stuff of German chocolate cake: pecans, coconut, caramel.   A side of bacon or sausage  and you’ve got…

Cinnamon and apples are fall-forward flavors, and cookies are always welcome. I wanted a light, fluffy cookie that had both . I used baking soda and cream of tartar to make them rise high. I snuck in a little clove to give them a more warming feeling. I hope you like it. Dry ingredients: 2…

When you buy crab meat, you want to use it. I made crab Rangoons last week and on a lark used my leftover crab meat for crab balls. I posted a picture of them on Facebook and some people asked for the recipe, so I agreed. They are great for an appetizer served with some…