The Basics: Tomato Sauce

In honor of the second session of Breaking Bread (instagram: @breakingbread.acf) on pasta sauce, I’m going to take you through the basics. You really don’t need much; you just layer fresh- (or preferably canned) tomatoes with herbs, spices, olive oil…and alcohol. Let it simmer until an insanely good sauce comes together. This is just a template!…

Arepa de Camarón

You really never know what’s coming next–most of the time, I don’t either. Last week, you saw a Nigerian-fusion burger, and this week it’s back to Colombian cuisine. This one is easy! Very few ingredients, and no real surprises here…except one thing on my end. See, it’s been a while since I’ve made these, and…

Caramel-Onion Chicken

I got this idea one night when I only had 30 min, and I’m passing it on to you. This one’s a little bit of alchemy– one of those times when I don’t even believe how much I can twist ordinary flavors. I used Ras el Hanout again,  but you can hit a lot of…

Chicken & Dumpling Soup

I looked up yesterday and realized that two months have passed. Stuff is starting to open back up (for better or worse) but just when I started thinking about going back outside, it started to rain again. Great. Well, instead, I’m making soup. Good soup. I’ve been doing my part to support local restaurants…but that…

Chicken & Hominy Chowder

I’ve had a lot of time lately… almost too much. I’ve been able to catch up with the blog, and get a few weeks ahead– for the first time since maybe November! I’m doing my best to make this quarantine work for me but… is it over yet? This week, I’m taking on chowder– but…

Bean & Hogao Stew

I’ve been scrolling through my feed, old posts, random scribbled notes and sketches this month looking for the spark for the next big idea. I recognize that I sometimes ignore the more “ordinary” things we eat at home because they don’t always match up to the more elaborate, or cool-looking stuff that I try to…

Seared Catfish |Corn & Pepper Sauté | Chimichurri | Tahini

You’ve had tahini, and plenty of chimichurri…but what happens when you swirl them together? I’ll get back to that. I’ve been doing everything in double time lately, just trying to launch the new year as strongly as possible– and believe it or not, I  haven’t come up with anything super remarkable so far. Instead, I’ve…

Rosemary-Pomegranate Chicken |Wilted Red Chard | Couscous

Week two of the decade is upon us– time to bring a few unused ideas into the light. I found some pomegranate molasses for the first time in about a year (thank you, Atlanta markets) and I have plans for that bottle… Let’s start here: Pomegranate molasses is slightly sweet- but very tart syrup made from reduced…

Orange-Rosemary Trout | Cotija Grits

Time for the good news and bad news of fall in Atlanta: it’s no longer 98 degrees every time you walk outside (summer had us the the third quarter though, not gonna lie) BUT you have to deal with days of misty rain and piles of wet leaves– which are definitely among my least favorite…

Ras el-Hanout Rib Tips | Apple-Fennel Sauté

How did I forget about Ras el-Hanout? It was one of those gateway drugs- I mean spices- that got me started with a phase when I was obsessed with *attempting* Moroccan food. It’s been a while, but it’s good that I had it lying around when I ran out of other ideas. What else? Uh……