Chalk this up as another dish I'd never heard of before. I just had some
corn, a few tomatoes, and a bell pepper from the market and needed a way to use them. Then I found
Macque choux (sometimes spelled maque choux) in the
Lee Bros. Southern Cookbook and was seduced by the history.
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My seven-foot tall Sun Gold tomato plant is ripening with beautiful orange cherry tomatoes faster than I can use them (see last week's recipe). My favorite use by far though involves pasta. This particular one comes from my food...
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While rosemary is my all-time favorite herb, I have a special place in my heart for fresh thyme. Light and lemony, the flavor blends well with many ingredients and never seems to overpower the final dish—whether a simple vegetable soup...
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