When at the Warrenton Farmers Market last week, I stopped at my mushroom guy, Waterford Run Forge and Farm; he had some great looking mushrooms. What to do with them? I had an idea to make them like a bloomin’ onion since they were all in one piece. I used a pancake batter then covered…

This is a fall cookie in every way. Fall spices, pumpkin spices, toasted marshmallow, and some white chocolate. Heck, I even threw some fireball in the batter. The marshmallow is in a gooey state to mirror a fire-toasted fall night. Lots of cinnamon, cloves, ginger, and nutmeg. Since it’s a soft cookie, I added some…

I know that turnover or pastry would be a better name I’ll change it if you folk give me something clever. Crescent roll crust on the outside then a creamy, cheesy filling loaded with shrimp. A butter garlic brush on the outside adds crispy flavor and texture. I hope you like it. 3/4 pounds peeled…

Oh keep your eews to yourself. Everything works together for a successful app. You have the earthy beef kidney sliced thin and tender. The apple brings a sweetness to counter point the tangy goat cheese and the pesto saltiness. The Baguette makes a great base. So get over your offal hang up. I hope you…

Asian cooking utilizes the whole animal so I’m using the heart of the chicken. I used Asian flavors but not from one country of style. I used 5 spice, ginger, garlic to start then coconut aminos, mirin and gochugang paste in water for a short simmer. Then a quick sauté in a Thailand chili past…