Balsamic Glaze
I absolutely adore balsamic vinegar. Balsamic vinegar and I met in the 1980s and have been best friends ever since. Balsamic vinaigrette is a staple at my house, and I’m a threat to drizzle it on anything at all. (I’m not kidding, I often have it on tomato cheese...
Baked Shrimp Scampi
As long as we’re cooking quick and easy summer food, you need to know about delicious Baked Shrimp Scampi. (You’ll note that this is also a quick and easy blog post.) This recipe is based on the typical North American version of Shrimp Scampi, specifically the one...
Sweet Potato Hummus
I haven’t made Sweet Potato Hummus in a while, and I made it last weekend for a party. It’s one of those things I forget about, and then when I do make it I think, “Why am I not making this all the time?!?” There’s nothing authentic about it, and I don’t care. ...
Alabama White Barbecue Sauce
Ah, barbecue. Barbecue is practically a religion in the South, and Alabama White Barbecue Sauce is quickly becoming a big deal all over. It debuted commercially in Decatur, Alabama at Big Bob Gibson Bar-B-Que in 1925, but probably predates that. Barbecue in general...
Bloody Mary Shrimp
I know y’all like detailed history lessons and such, but I’m busy this week and you’re just going to have to make do with the condensed version. Here it is: bloody marys have been around since the 1920s; they were probably invented by Fernand Petiot at Harry’s Bar in...
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