On the near west side of Chicago, every Czech-Bohemian restaurant has their own version of this dish. They’re all based on some mom’s Sunday Dinner recipe. (...)
This is a side dish loaded with tradition. Creamed Spinach is a steakhouse staple found virtually everywhere. This side dish is also loaded with a lot of (...)
There is a little place tucked away in Homosassa, Florida named The Freezer Tiki Bar. This recipe was inspired by their most popular menu item that keeps (...)
The southern influence on this dish cannot be denied; Cajun spices, Mustard Greens and thick brown gravy, bless MY heart! How can something that tastes this (...)
Nice and easy. Low and slow. This is how I always suggest cooking less tender cuts of meat. We do this because time is the only ingredient that will break down (...)
Sometimes when trying out a new recipe for a main course dish, you devote all of your concentration on the new comer and let the sides, well... slide. That’s (...)
Creamed Sweet Onion and Bacon with Sautéed Calves Liver
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I figured you might actually read this post if I left the Liver off until the end of the recipe title. Did it work? Is anybody there? The only reason I can (...)
It seems that cheesy biscuits have become a “signature” item at every chain restaurant. They’ve become so popular that several chains now sell their own mixes (...)
I say Frittata, you say... Frittata. Any way you say it, it’s a simple to make complete meal that makes sure that all of the yummy ingredients are (...)
It’s the rare American who is not passionate, in one way or another, about meatloaf. The pro-meatloaf contingency may speak fondly of meatloaf “every night (...)
One of the best things about cooking barbeque is being outdoors. However, when the temperature outside is colder than the beer I don’t do a lot of prolonged (...)
Potatoes and onions are a naturally perfect combination; they just fit together in so many dishes. Scalloped potatoes without onions would just be sliced (...)
What’s a Tassie? Basically all around the world it’s a cup of some sort. This derivation probably comes from Scotland, but in old French, it’s a tasse. A (...)
This one should definitely be filed under Comfort Food. Remember mom’s Swiss Steak? I’m sure it was fabulous, and hopefully my flavor packed version will (...)
There are things that people do when they travel. You can call them traditions or habits or even superstitions. We’ve all seen photographs of the Pope, kissing (...)
Boneless, skinless chicken is convenient, healthy, fast cooking and adaptable to a wide variety of uses. The problem is that much of the chicken character is (...)
Nothing says Monday in New Orleans like Red Beans & Rice. This traditional staple started as a dish to use up Sunday’s leftover ham bone that didn’t take (...)
I like perfectly roasted food. Meats of all types taste like they should. Vegetables, especially root vegetables, become stars in their own right. And any (...)
I don’t like having a utensil or appliance in my kitchen that doesn’t pull its own weight. Any time I can find a use for something that doesn’t lessen the (...)
Giardiniera is a staple condiment found anywhere in Chicago where you can get an Italian Beef sandwich. You can usually choose a hot or mild version of this (...)
Roasting is a dry method that surrounds the food with heat for even cooking. The results of roasting are a beautifully caramelized surface with a tender (...)
The only change that we’re making to this traditional dish is in its presentation. Oh, and the onions, we changed those. And the cheese at the end, that’s been (...)
Fettuccini and Prawns with Roasted Garlic Cream Sauce
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Way back before the turn of the century while living in San Francisco, one of our favorite restaurants was Caffe Sport, whose specialty is Italian seafood. (...)
This is our favorite “at home” burger. Actually it’s our favorite burger period! What makes it “Ultimate” and “Stacked”? The outstanding components that go (...)
