Black Garlic Pork Loin | Biersoße

Another winter day, another dark beer sauce. You know, I don’t really repeat recipes that often– and this is an example of why; I’ll get started, and get a random idea. This time, I was going to remake the coriander pork but didn’t have the right ingredients to make the sauce– then I found a small…

Chorizo & Sweet Potato Chili

Dani convinced me to enter a chili cook-off sometime last year,  and I decided that this would be my contribution.  It’s a little unorthodox, but one of my favorites. Unfortunately,  it didn’t win anything officially, but it did get a few positive reviews from the judges.  In this version, I matched most of my older…

Low Country Chicken Stew

I know, I know– it’s not Monday. It’s been a while since I missed a post,  but hopefully this one is worth it.  The past two weeks have been a blur, but we’re finally moved in,  and life’s getting back to normal.  I made this while most of our stuff was still in boxes,  and we…

Anise- Peach Pork Chop | Black Eye Peas

I’ve been sitting on this idea since the summer,  but only recently checked it off of the list. We’re moving soon,  and it was time to clear ou all the extra stuff, and reclaim some precious mental space. My mom gave us this peach jam about a year ago, but it’d been unopened ever since….

Salami & Summer Squash Crostini (Chopped Challenge)

What do you get when you mix three random ingredients (squash, strawberry jam, and garlic), forty minutes, and an imaginary panel of expert judges? The first ever Craving Mad “Chopped” Challenge! Last week, people posted sets of three ingredients to @craving_mad on Instagram– ranging from Capn’ Crunch Cereal to Sweetbreads. To keep it fair, I…

Chickpea & Chorizo Stew

When I was younger, I never really liked leftovers (sorry mom). Maybe I was indoctrinated into the “made to order” mentality from fast food restaurants– or maybe I was just spoiled. Nowadays, I recognize that leftovers–especially when you’re the one that put in the original effort to make them–are life. Still, it’s a good mental…

Jägerschnitzel

It’s finally spring again, and as you can tell, I’m dying to get back to fishing, and hiking. For now though, I’ll channel the wilderness to make Jägerschnitzel–a derivative of the simple stews that hunters in the German-speaking world could assemble with the resources available in the woods. Most of the schnitzel I’ve eaten was…

Char Siu Pork | Wilted Mustard Greens

The more I cook, and experiment with food, the more I start to see patterns that connect many different cuisines. Take grilled meat, for example; people have been coming up with ways to grill, and season meat from the very first “campfires” to the modern day of globalization, super markets, and the blending of cultures…

Fig-Glazed Pork Loin | Spiced Pecans

I love to cook–but I love sharing food even more. Whether I was inviting friends to test ideas from my dorm kitchen in college, or hosting family for meals, it always brings out my best when I work under the pressure of cooking food that other people will actually want to eat.

Herb-Roasted Pork Loin | Kale & Squash Sauté | Cider Gravy

October is almost over, so I’m starting to test different ideas for Thanksgiving. Since I don’t have any interesting stories to tell this week, I figured I would change the style of this week’s post to include a few pictures to help you follow my process. Change is hard though–I forgot to take pictures at…