cacio e pepe, the traditional italian pasta dish literally meaning "cheese and pepper" is making a big comeback lately. so, i decided, why let pasta noodles have all the fun?
everyone loves a good "throw it together" soup, and this one is just that. in a total of 45 minutes you can go from drab to fab in the soup department of your kitchen.
one of the first cooking equations i learned as a young gal was that beer + cheese = heaven. add a fluffy, golden french bread bowl for dipping? you'll be the number one invite on everyone's super bowl party guest list.
the holidays are stressful on just about everyone (yes, even that perfect relative who always seems to have everything together), especially when it comes to cooking. whether you're the adventurous host who's responsible for the entire feast, or just one bringing a random dish, let this great side dish squash those cooking fears away.
#straightouttatampa, this recipe is a faster version of the original spanish caldo gallego (literally meaning 'galician broth', hailing from spain), and is (literally translated by me as) an easy weeknight meal i like to call a "throw-together". hailing from tampa myself, i grew up eating this soup, and certainly many of my fellow tampanians, have from the infamous columbia restaurant.
seeing as though it's not even thanksgiving yet, it only seems natural that everyone is already obsessing over the holidays and that ohmygosh christmas is basically tomorrow. right. regardless, the season of parties is upon us. here's a helpful (and oh-so-easy) recipe you can whip up in a flash
think you can only get those crispy, melt-in-your-mouth parmesan truffle fries at a restaurant? (ahem, cue my favorite atlanta staple JCT Kitchen). think again. my gift to you this week is this preposterously easy recipe hack for those fries you love to hate and hate to love. (but no one really hates them, let's be honest).
what's more southern than fried green tomatoes? fried green tomatoes with pimento cheese. put them together you'll have a yankee saying ya'll in no time. what i like most about this summer staple is the versatility that comes with making this recipe. the tomatoes can be stacked, like shown here, or ,cut in quarters and served as appetizers, or feel free to just dive in and eat the pimento cheese with a spoon. (i mean, i don't judge).
aesthetically, not the most appealing dish in the book, but flavorfully, it's a mic-drop moment. but hey, that's just a part of cooking. sometimes, the not-so-photogenic meals taste the best, so never apologize for a dish that's just having a bad maybelline moment.
my coworker and i recently were in houston for a conference. what does houston boast besides being the birth city of beyonce? it just so happens that they've also got a little taste of atl in the mix with a new restaurant called state of grace by ford fry. so naturally, bey + ford fry food = yeah, we had to go.