Oaxaca (wa-ha-ka) is a state in Southwestern Mexico. Oaxaca cheese is cow’s milk cheese that is a little salty, a little stringy, mild, and it melts into a silky white lava that is a great foundation for a million dishes. To my knowledge there is not actually anything in the world known as an …click to continue Oaxacadillas
I’d be fibbing if I didn’t admit that the spiritual predecessor of these pies is Rebecca Rather’s “All Sold Out Chicken Pot Pies from her exceptional The Pastry Queen.” At this point, they don’t really match up, but hers was the first recipe that made me think that I could …click to continue Individual Chicken Pot Pies
I’m going to have to start a category called “What I cook when no one is looking.”
I am a late-in-life lover of mushrooms, and I love them a great deal now. On my recent visit to Spiceman’s F.M. 1410, I acquired a very impressive little bag of fungi. And when I sat to …click to continue Mushrooms in Cream on Toast
Sometimes sitting in the middle of Dallas, one gets the feeling that they couldn’t be in a more urban setting. Sometimes, squirrels and mosquitoes seem to be the only wildlife and St. Augustine grass the only flora. But this year for the first time in, well, forever, I have an unquenchable thirst to have …click to continue Fiddleheads, Foraging, and Spiceman’s F.M. 1410
Paillards? That lovely little term just means flattened meat. Paillards, therefore also means a fast and furious dinner preparation. And that means that if you are goofing around trying to take photos of every little step, you are going to overcook your veal.
So, before you even think of turning on your stovetop, set …click to continue Veal Paillards with Mushroom Sauce