Crème Brûlée

Modified from Bon Appétit After my last episode of playing with fire in the kitchen, you might be surprised to see me back in there with a blowtorch.  Rest assured, nothing was engulfed in flames! This is my go-to recipe for crème brûlée that I found on Epicurious years ago.  I’ve since modified it to… Continue reading Crème Brûlée

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Pork Ossobuco

Modified from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, by Lynne Rossetto Kasper Pasquale Palazzolo (Pat) from the blog Fatass to Badass (F2BBlog.com) asked if we would be interesting in doing a guest post, to which I replied “certainly”!  I’ve been following Pat’s progress for a while now – here’s… Continue reading Pork Ossobuco

Butternut Squash, Nuts and Berries

Butternut squash is so simple, there’s nothing not to love!  This recipe uses the bulbous end of the squash – I reserve the rest of it for another dish, such as Butternut Squash with Kale (coming soon to the blog).  The neck of the squash is easy to peel and cube, but the round end… Continue reading Butternut Squash, Nuts and Berries