Balsamic Pear and Gorgonzola Flatbread

One of the best flatbreads I’ve ever had is one CPK makes. It’s a thin crust pizza topped with pear, hazelnuts, caramelized onions, and spring mix with Gorgonzola dressing. It’s the perfect blend of sweet and nutty, light but satisfying. I decided to try my own version, with a few tweaks. I used pecans instead…

Throwback Thursday: Chicken Parmesan

Ask me to name a home-cooked meal I loved growing up and chicken Parmesan is one of the first dishes that comes to my mind. My dad is an excellent cook. He taught me to use an abundance of flavors, improvise, dump spices in rather than follow a recipe–overall be bold in my cooking. So…

Coconut Curry Salmon

One of my favorite ways to prepare salmon is with a coconut curry sauce. Thai food, especially curries, is one of those cuisines that seems to polarize people. You either adore it or think it’s absolutely inedible. I consider myself a member of the former category. I love Thai food. It tends to feature some…

Bucatini all’Amatriciana

Tonight I decided to try a dish I’ve tasted a couple times in restaurants, but have never made myself: bucatini all’amatriciana, a classic tomato-based Italian dish. While it has few ingredients, the dish bursts with satisfying flavor if prepared right. The secret: the noodles. Bucatini is a less common form of pasta in grocery stores,…

Chicken Mole

Tonight I made chicken mole, a classic Mexican dish that varies significantly from cook to cook but definitely has a distinctive that is not for everyone. The first time I tried it, the server even suggested I try a sample first. I ended up loving the sauce’s unique blend of sweet, spicy, and sour so…

Spicy Cheddar Shrimp and Grits

  Tonight I decided to try something new: I’ve eaten shrimp and grits once at a restaurant, I’ve made just grits, but I’ve never made the entire dish myself. Grits are difficult to make. A quick Google search will confirm that there are few agreements about how they should be cooked, and once you do…

Smokey Tangy Papparedelle with Apples and Pulled Pork

Tonight I made an original dish. It’s one I developed after much experimenting with ingredients and cooking methods.  In fact, I’m still experimenting with it. Tonight, for example, I used a beefsteak instead of my usual pork steak as the meat because it’s what was on sale at the grocery store. Other nights, I’ve left…

Julia’s Shrimp Gumbo

I like my gumbo heavy on shrimp and green onions, skipping the chicken and Andouille sausage common to many recipes. The meat trio is great if you’re wanting a lot of meat, but if you want more of a stew or are a big seafood lover like me, I recommend just shrimp and lots of…

Mexican Chicken Flatbread

I was in the mood for a flatbread, so I looked at what I had in my refrigerator and decided to go the spicy route due to the abundance of peppers I had. The beauty of flatbreads is that they are open to such wide varieties of ingredients and styles. The trick is to find…