These are two things I have on or about Thanksgiving. Oysters are in season, and the bruschetta with cheese is always tasty. In this case red pepper bruschetta plays well with the briny oyster. I did switch out Romano cheese for parmesan because I wanted to reinforce the salty. This is also a quick dish….

Since I write a food blog, you would think I look forward to cooking on Thanksgiving, and I do. This year will be rare year; I’m not cooking. I have been pitching in since I was a kid. The history behind this is my Detroit roots. The Detroit traditions all have revolved around the Lions…

At a Friendsgiving I acquired some tomato basil bread. My brain said, “Oh, oh – savory French toast.” Then those around me said, “How would you do that?” I said, “I have no idea.” Here are the flavors I thought about: salty bacon, tomato, balsamic, basil with something for some sweetness like honey. Also, some…

I was speaking to my neighborhood butcher about chorizo and grits, and I mentioned combining the two. So I came up with a chorizo recipe, not too spicy but full of flavor. A to Z Butcher Shop may have some in the cooler for sale. I mixed that with polenta, some parmesan cheese, butter, and…

1 yellow cake mix2 teaspoons cognac, divided1/3 cup oil1 cup water1/2 teaspoon salt1 cup apricot jam1 stick butter2 tablespoons milk (maybe more) 1/2 teaspoon salt2 1/2 cups powdered sugar Heat oven to 350. Prepare cake mix per package directions. Add one teaspoon of cognac and salt; mix. Line mini-muffin pan with cupcake liners. Add batter…