This is my take on a classic English dish. Normally an egg in toast or sausage in a batter. My update is a griddled sausage polenta cake with an egg yolk in the middle with a thyme maple syrup on top. This will wow your brunch guests. Sweet, salty, herbal, and delicious. I hope you…

Something old fashioned and traditional with a new twist for a weeknight dinner. Spicy chorizo with the can sauce stuff. Then we add a bread upgrade changing a hamburger bun to a nice soft but crusty roll. No plastic wrapped cheese – we used freshly grated cheddar jack cheese and some pickled onions and jalapeños….

I have a new secret weapon in the fight against flavorless food: nettles from Seek Lavender from Culpepper, VA. Their flavor is a cross between parsley, a baby chive, and I pick up another almost anise note but not really. I know it brought the flavor of my zucchini tots way up. I used it…

Remember, I play with my food a lot. In this case I was wondering about two items I enjoy, lasagna and bacon. They play well together; bacon gives the lasagna a smoky touch as well as more meat. Yes, it’s kinda carbonaraish, but it is tasty and still cheesy. Now, I switch out zucchini for…

Rockfish are native to the Chesapeake and a staple fish in the DMV. It is a flaky white flesh fish when cooked properly. It’s a popular fish at local restaurants much like whitefish are in the Great Lakes states. I decided to elevate it with a crab meat topping. I decided to up the ante…