I saw this on Cheap Eats when they visited Charleston, SC, and since it’s tomato season, I thought I would try it. As always I made some changes. The biscuit crust became a pie crust; tomatoes, herbs, cheese were used and bacon which is my idea. A breakfast from South Carolina. What sets this dish…

This is a big classic in the Borough of Brooklyn. Now, I took short cuts and some liberties making changes but keeping it recognizable. Change one: the original has chocolate pudding, but I went with chocolate mousse. I decided to use a shortcut with a box cake mix but upgraded it with coffee and better…

Let me begin with the fact that the okra I had as a kid was none. It didn’t exist in my Detroit neighborhood. I thought it hosted a TV talk show. Then I had it when I moved to Florida, and I wasn’t impressed. Too slimy. Now with breading and an air fryer, it’s not…

Freshness, freshness, freshness. Fresh tomatoes, fresh Burrata cheese, fresh baby basil, freshly cracked black peppers, and aged balsamic on top. The end of summer on a plate. I hope you like it. 1 package Burrata5 plum tomatoes1/4 teaspoon salt1/2 teaspoon freshly cracked black pepper1/4 cup baby basil shoots (from Living Springs Micro Greens)3 tablespoons balsamic…

The idea came from one of my favorite TV chefs, Antonia Lafaso. She did fried calamari with a squid ink batter. I just used squid ink pasta with pan fried squid. The other key components are lemon, capers, sun dried tomatoes, white wine, and a lot of garlic. The use of rice flour keeps the…