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I have a serious attachment to good mashed potatoes. There are very few leftovers that I feel seriously compelled to see eaten, but mashed potatoes are one of them. They are a comfort food icon and once you decide on a method for cooking them that appeals to you, it becomes difficult to see …click to continue Cottage Pie 
I love wading into uncharted waters (for me anyway). But, I hate to write about foreign cultures and foods about which I have little understanding. And, though I am wary writing about it, I absolutely love to eat new things. Which means that eventually I will try to write about it, and I beg …click to continue Kheema Masala 
Do you ever eat something wonderful and can’t get over just how darned ugly it is? Food photography makes me laugh sometimes because it is the ultimate in what my husband would call “putting a pig in a dress.” Under no circumstances in the real world, other than photographing it for potential internet distribution, …click to continue Green Chile, Beef & Corn Pudding Casserole 
This is primarily about these glossy and beautiful cocktail meatballs. I think there is something incredibly 1970’s about serving meatballs as an hor d’oeuvre…especially slathered in barbeque sauce. But, I think we need to start an “everything old is new again” trend and bring back the meatball. This is my mother’s recipe. And, before …click to continue Meatballs, two ways 
This month’s Savuer (October 2011) features a poignant article by Hunter Lewis about time he spent with his grandfather at a fishing camp in North Carolina called Seniard Creek Farms. It is a memory piece, about men and memories and traditions and the passage of time, aptly named The Boys’ …click to continue Rosemary Rubbed Beef Tenderloin |
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Copyright © 2012 Kelly Dean Yandell - All Rights Reserved |
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