June 20, 2018

Israeli or Mediterranean couscous are tiny balls of toasted semolina pasta that plump up when cooked into toothsome, chewy, slightly less tiny balls of pasta. They are delicious and satisfying and make a great base for a hearty side or salad.

You can make the couscous according to the directions on…

Recipes help relish the radish

June 13, 2018

I don’t remember when I had radishes with unsalted butter and coarse salt for the first time, but I know that it was in France.

And it was the oblong red-to-fushia, white-tipped French breakfast radish that I fell in love with. This often photographed radish is what I think of when I think of…

En­joy grits with chicken and green chili sauce

June 06, 2018

If you are from the South, then you do not need grits explained to you. Slide right on down to the recipe.

If you need a little more edification (and if you aren’t familiar with grits, your world is about to be rocked), here we go.

Grits are ground dried corn. Traditionally, grits most often…

There's nothing like home-made ribs

May 30, 2018

It’s officially barbecue rib season, and I couldn’t be more excited. I have made them three times in the last week and I am planning on making them for a party this weekend.

I might be a little rib obsessed — it is an occupational hazard of barbecuing for a living. But I…