One-Pot Creamy Mushroom Pasta A one-pot meal won’t take up ‘mushroom’ in the kitchen

Joey and I have completely different styles when it comes to cooking. I’m a measurements person. He’s an “add it until it tastes right” person. I subscribe to the “clean as you go” philosophy. He waits until the meal is over. I search cookbooks and online for ingredients that meld well. He goes with his …

Tasty collards will ‘leaf’ you wanting more

While I have always thought of collard greens as something eaten mainly by southerners, an article from the website “What’s Cooking America” notes that even the ancient Greeks and Romans enjoyed the leafy greens. For the U.S., the tradition of cooking collard greens with pork—often using a ham hock to simmer in the broth—came from …

Puerto Rican Rice and Beans Yummy Puerto Rican food will help you have a ‘rice’ day

Often, I launch this column by telling you a story that ties into whatever the week’s recipe is going to be. This week, however, I wanted to talk ingredients, because if you’re like me, this recipe is going to be a bit of a scavenger hunt through your local grocery store.  My sister-in-law makes amazing …