Chorizo Meatballs | Black Bean Purée

In today’s productive diversion from the state of the world, let’s talk about innovation. It took a while to find this old picture,  but aww look at my early thought process.  Chorizo-Stuffed Squid, Avocado Crema, and a Black Bean Cake. From what I remember,  the squid and cream were awesome– but the bean cake dried…

Chicken & Grits à la Carbonara

How are you guys doing? Really. Things have changed a lot in ten days here in Atlanta, but for some all of this has been going on for months. I hope everyone out there is healthy, and in a good mood– and I think I can help with that last part. The stores around here…

Savory Crepes | Arugula & Spinach Gremolata

I’m on a roll– this makes it three weeks on the fly with new food.  Ahhh, it’s good to be back. This week, I’m taking on breakfast– rather, brunch for dinner.  I’m making crepes from scratch, and filling them with mushrooms,  onions,  and bacon. There’s a lot to unpack here,  but it’s going to be…

Braised Lamb | Zucchini, Leek & Black Garlic Ragú

This week, I give you a fully-executed…experiment. I’ve had this idea chilling somewhere in my brain for a few months, but this was the first time that expectations met reality. I really need my own test kitchen to run multiple attempts at once– but that’s a story for another day. I wanted to make a…

Pecan-Crusted Pork Tenderloin | BlackBerry-Fennel Sauce

It’s always cool when I find old pictures buried on my laptop, especially from back in the days before Craving Mad. I had a lot of cool ideas that I can push even farther today. Take this Pecan-Crusted Chicken: I made this for the first time almost four years ago, and you can see derivatives…

Walnut Chermoula Tilapia

I’ve been making a lot of “components” lately– you only have to check the homepage to see what I mean: lots of confit, tahini sauce, roasted tomato spread, and for the first time, Chermoula. It’s a North African condiment (you know I couldn’t just stop at harissa) that contains cumin, lemon, herbs– and in my…

Akara: Nigerian Bean Fritters

Akara is one of those foods that can absolutely suck to make–but it’s delicious when you get it right. If you’ve never had them before, they are like a cross between felafel and hushpuppies… but with black eye peas, onions, and peppers. There’s nothing complicated here, but the first step–peeling the beans–is a mountain. I…

Leek & Olive Chicken | Pumpkin Seed Pesto

Man,  I’ve been busy lately.  It’s already mid-December?? When did that happen? It’s been my spottiest period with the blog since I started it two(?) years ago,  but I’m going to get back to my consistent best soon. This is a simple meal that incorporates ingredients that are in abundance right now to revise a…

Peppercorn Shrimp | Habañero-Kaffir Lime Broth

No, it isn’t Pho– I am not even going to try to tackle that one yet. Instead, it’s one of those Saturday morning experiments that will only get better as I refine it over the next few weeks. It’s another slow burner, but not as slow as the 16-Hour Ramen. In fact, the broth looks dark…