I love frittata because I find that there is a bit of nostalgia in this lovely, Italian dish. I remember Auburn tailgates and family brunches that always included a frittata of some sort. Although I could seldom partake (they usually included sausage), I always loved…
Smashed potatoes always look so delicious, but before making them I worried that the potatoes would dry out and end up tasting chalky. This recipe solves that problem by boiling them in broth prior to pan frying. As a result it imparts a spectacular flavor…
Tamales (pl.): masa-wrapped, cheesy-vegetable goodness cooked in a corn husk. The actual nomenclature is a hotly debated issue, but I will chalk it up to import error and just give y’all both terms! Spanish singular: tamal; English singular: tamale. Tamales really are such a treat. They are…
Ramadan is coming to an end soon, but I thought I’d go ahead and post this awesome snack! I know I’m about a month too late, but hey, you can have delicious snacks like this after Ramadan too. From what I’ve read, piaju is a…
Honestly, this first came about as a warm, filling, sick person, comfort food. However, as the sickness subsided, we noticed the depth of flavor and the pure deliciousness that we had stumbled upon. There are so many different ways to make grits and with this…
From Katie: As a history buff, y’all know I couldn’t just make a recipe like this and not explore the origins of the food. Empanadas turned out to have a fascinating backstory! Empanadas are a really neat food because they come from a long line of…
This past weekend my fiancé and I made empanadas. This ended up being a really fun dish to prepare together (especially with strawberry margaritas!). The dough recipe that follows can be a delicious base for any and all flavored empanadas you want to make. We…
Happy Mardi Gras, everyone!! I hope that the past week has been full of revelry and sinfully delicious food!! Unfortunately, I have been battling pneumonia over here and haven’t enjoyed this week as much as I’d like! But, with Lent coming up, William and I…
Pesto is incredibly delicious, versatile, and easy to make! At its core, pesto is simply a sauce that is made by pulverizing (usually with a mortar and pestle). The most common pesto type is a Genovese pesto: basil that has been pureed with a variety of…
Aloo paratha has become such a staple for me- not only as a side dish when I’m stuffing myself with Indian take-out, but as a snack as well. You can freeze these and cook them on a pizza stone [at 425F for about 10 minutes]…