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A Different Pesto Path: Walnuts or Pecans

A Different Pesto Path: Walnuts or Pecans

You know pesto: basil + pine nuts + Parmesan-Reggiano. It’s good. It’s interesting. And it can get boring. Just a little boring. Always the same. So, let’s try something different. Out with the pine nuts, subtle and sweet. Bring in something hearty: walnuts or pecans....
TBT Recipe: Grilled Corn and Poblano Potato Salad

TBT Recipe: Grilled Corn and Poblano Potato Salad

It is hot. Finally, truly hot. We now have local corn and parsley and celery. So, from 2012, put them all to use in potato salad with veggie diversity! I love potato salad. The eggs, the pickles, a little celery, the parsley on top, … And what if you took all of that...
TBT Recipe: Brian’s Mustard Chicken with Parsillade

TBT Recipe: Brian’s Mustard Chicken with Parsillade

I have been making this chicken dish for over 40 years. It was the first dinner I ever made for Suzi. That night ended well, so I recommend this dish heartily. We often try to add flavor to our protein with varying results. Marinades and rubs can either prove to be...
Lemon-Parsley Marinade

Lemon-Parsley Marinade

  Do you use marinades or rubs? Are you disappointed at the flavor results? I understand. That’s why I love Rubs: Over 100 Recipes for the Perfect Sauces, Marinades and Seasonings. Author John Whalen III is a meat guru and every page in this book proves...
Carote from Parma: Carrots with Onions, Sugar and Parsley

Carote from Parma: Carrots with Onions, Sugar and Parsley

You may not have noticed, but carrots are an endangered species. Oh, no, they are not going to disappear. But they are becoming the Rodney Dangerfield of vegetables. You doubt me? Okay, when was the last time you ordered carrots as a side dish at a restaurant? When...