Otherwise known by its Latin name Luffa Acutangula, Loofah Squash, Chinese Okra, or a myriad other names all over the world. When raised to maturity, it can be dried and used as a body scrub. But if harvested when still young, its flesh is sweet and can be used as a vegetable in many different, delicious ways. Continue reading Stir-Fried Sequa→
We went and bought another large, fresh corned beef brisket from Lunardi’s deli to celebrate St. Patrick’s Day. As usual, we have leftovers. I’m sure you’ve got some leftover corned beef too, but maybe you’re like me and don’t want to eat nuked leftovers when you’ve still got the memory of the real deal on your tongue.
So, I’ve updated my Corned Beef Hash post to make it easy for you to finish that leftover corned beef while still keeping your tongue and tummy happy. Enjoy!
Pork Spareribs on the Weber Smokey Mountain smoker
I’ve been barbecuing on my Weber Smokey Mountain for a few years now. It’s a very easy smoker to use, and turns out some excellent barbecue. Over the years, I’ve developed a system that allows me to consistently produce mouth-watering ribs on the WSM. Continue reading Ribs on the Weber Smokey Mountain→
Here’s another recipe using some of the heirloom tomato bounty that came out of our yard this past summer. We doubled the Roasted Tomato Soup recipe on Epicurious because we had so many tomatoes.