Author: Reed Armstrong
We’re gonna get a little crazy with this next one. Negronis are one of my my all-time favorite cocktails and the addition of watermelon and egg makes for an awesome variation on the classic…yes, raw egg! Adding egg whites to cocktails is a great way to add body and texture […]
Grilling season is here and I’m kicking things off with one of my favorite grilling recipes. Tsukune (or chicken meatballs) are easy to make and perfect for a crowd. Try them at your next BBQ as a great alternative to burgers and hot dogs. Enjoy!
Ladies and gentlemen, may I proudly present to you the queen of comfort food, the Croque Madame.
This recipe is largely inspired by my favorite neighborhood hole-in-the-wall. In this version, I pull my favorite elements from a couple dishes to create my favorite combination. Feel free to go crazy with homemade pita bread and sides or substitute anything with your favorite store-bought variety. You’ll need: Lamb Kofta […]
I think it’s safe to say we’ve seen the last of snow for the year so let’s celebrate with one of my favorite warm weather dishes. Fried green tomatoes remind me of summer trips to North Carolina, but I’m happy to report you don’t have to go that far to get your fix. […]
Whether we’re celebrating the Bieb’s birthday or channeling our inner Irish on St. Patty’s, we’ve got plenty of reasons to party in March. Every year leading up to the 17th I’ve always made a corned beef and cabbage and promised myself I’ll never deviate from the tradition. Well, I’ve learned […]
Necessity being the mother of invention, this bruschetta was a complete accident…A last-ditch effort to salvage leftovers and use the remaining odds and ends before I bought groceries for the week. The twist comes from a repurposed squash puree which adds richness and helps cut through the acidity from the […]
Bucatini all’Amatriciana is one of my absolute favorite pasta dishes. This sauce gets its unique flavor from a combination of chili flake, black pepper and Guanciale, an Italian cured meat made from pork jowl. I like to buy my Italian specialty ingredients from A. Litteri, but feel free to substitute […]