Chicken is by far one of the most versatile cooking meats. White meat, dark meat, roasted, fried, seared — the possibilities are endless. I love thighs, especially, because they never get dry or stringy. I find they’re perfect in fajitas, or baked with crispy skin. The best thing is that they…
“A Perfect Match Roasthouse Pub Pairs Craft Beer with a Gourmet Twist on Comfort Food In October 2010, the floundering Philly Cheesesteak Factory on MD. 355 in Frederick was at a crossroads: its owners, the Belles family who also owns Belles’ Sports Bar, could either close down the sub shop…
Can you believe it’s almost January already? Twenty-freakin-twelve?? Photo: Then Again Photography I don’t know about you, but 2011 has flown by for me, and it hasn’t felt like an orderly pace either. More like mayhem and chaos – in a good way. You may have heard stories of a…
Holiday cookie baking is in full swing (if you’re the Christmas celebrating type), as evident on blogs, Facebook news feeds and lots of neighborhood cookie exchanges. We baked one batch of sugar cookies here – with store bought dough because I’m too busy this week to bother with “from scratch”…
Earlier this fall, I had the opportunity to attend the awesome, fantastic, so-much-fun Blogalicious, where I listened to uplifting and motivating seminars by Rene Syler and a slew of others. I (also) got to meet Chef Aaron McCargo Jr. from Food Network, as you may remember: He was there to talk…
One of the things I’ve always loved about cooking is the ability to try a recipe and then change it up to make it my own. But, sometimes a recipe is so perfect just the way it started that altering it would seem almost offensive. Like the recipe for this…