Blog Post & Recipe: Extra virgin olive oil (Recipe: thyme roasted new potatoes)
More a method than a recipe, this is my favorite way to cook potatoes. The secret is not to move them, shake them, or turn them more than once during the cooking.
Blog Post & Recipe: Penne with a cream and fennel sauce
Poach sliced fennel in milk till it is falling apart, rough it up a little further with a fork, add cream and lots and lots of black pepper and serve mixed into pasta with a sprinkling of Parmesan and finely chopped fronds.
Blog Post & Recipe: Better Homemade Biscuits and Gravy
The milk and flour may give it texture, and heaven knows that black pepper helps wake the whole thing up, but it essentially comes down to the breakfast sausage and the biscuits. If either of those are off, you might as well walk away.
Breakfast Sausage with Fresh Ginger and Sage ... Buttermilk Biscuits ... Biscuits and Gravy
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