All Hands on Deck. Summer Lobster Fest Underway.
July 15, 2010
December 17, 2009
We first recommended Shrimp Cocktail Salad for a holiday dinner. It also make a great crisp, cool, quick supper.
October 24, 2009
Nuke Braising–The Cheater Chef technical term for quickly cooking vegetables in the microwave in a little water or broth. The microwave is the home cook’s best friend for cooking vegetables. Give it a fancy name and it’s as cool as sous-vide. Leeks, underused in most American homes, are perfect for nuke-braising. We especially like these [...]
August 25, 2009
Thanks to a childhood of no one wanting to eat his perfect Boy Scout pancakes, R.B. loves making Sunday brunch. Pretty much always a big pile of cheesy eggs with heaping sides of grilled meats. And Mindy says R.B. doesn’t care about sides. A couple Sundays ago we gave R.B. the day off and went [...]
August 1, 2009
Lamb pops on a hot grill are sit down fancy or stand-up casual.
July 18, 2009
The more time I spend in Rhode Island, the more common ground I find between the foods up there and the southern staples down here in Nashville (we’ll talk cornbread and Johnny cakes soon, promise). Both places have a frugal food tradition of using up what’s handy like stale, leftover bread. Up there, it’s Italian [...]
July 16, 2009
It doesn’t matter where you do your “food shoppin” in Rhode Island. Fresh chopped clams are nearly everywhere. Our Stop & Shop in Wyoming has them for $5 a pound and they print a decent chowder recipe right on the side of the tub. The fastest, shortest route to fresh clams for us is chopped [...]
May 31, 2009
Our Louis tagged the 8th grade home plate a few nights ago and we needed to be ready for the after party well before we left the house. Antipasto was the answer. We rolled home, pulled out the platters, poured the wine, raised our glasses to Louis and a job well done, and ate. Grilled [...]
April 20, 2009
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April 10, 2009
We like to get fresh head-on shrimp whenever we can find them. They seem a little more exotic and taste more like actual seafood than those bags of frozen shrimp from Southeast Asia. Sure the frozen bags are convenient, but pretty much tasteless carriers for cocktail sauce. For many folks, that may be their appeal. It’s like the Olive Garden, it’s not too Italian.
Get tips for making perfect skillet cornbread. It's the only bread to serve with summer fresh vegetable suppers. 
