A friend brought us back some incredible cheese from Switzerland not too long ago, and we’d been waiting for the perfect time to use it.
The other day, I set out some ground venison to defrost for dinner…but as I stared at it, I couldn’t figure out what I wanted
The idea for this one came from my sous chef! He and my wife built an incredible garden, and a few days ago, we harvested
My sous chef’s scout troop went camping this weekend, and the adult leaders formed our own patrol for meals. We went this route for a
Eggplant Parm is a staple in our rotation when we find ourselves with Eggplant on hand. There’s just something about the crispy exterior and soft
We’ve tried Mexican/Italian Fusion a handful of times before (Margarita Pizza, Chicken or the Egg(plant) Parm Tacos, and Taco Lasagna), and it’s generally worked out