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The pizza "crust" in this recipe is ready-made polenta, typically found packaged in a tube. It's one of my favorite shortcuts in camp, since it beats stirring a pot of cornmeal on the stove until it turns into porridge. Unlike … Read More

The potatoes are inspired by the "chips" (deep-fried potato wedges) served in English pubs that are salted and sprinkled with malt vinegar. To make these, baby Yukon Gold potatoes are boiled in salted water with vinegar until soft, tossed in … Read More

This is a perfect one-pot meal, a great fall or winter dish I've made countless times and one of my favorite meals to prepare. Efficient, economical, and delicious, it serves four people (or two people with great leftovers), it pretty … Read More

Use the small crock pot for this recipe (if making a double batch, use the large crock pot). It takes about 45 minutes to prep the meat and veggies before they are all ready to be transferred to finish cooking … Read More

  This recipe was originally intended to be used as part of a Thanksgiving meal, so the instructions are intended to be done while a full size turkey is in the oven. However, this recipe works great if you're just … Read More

Don't always think of gazpacho as soup. Think of it as a sauce. Think of it hot as well as cold. It goes beautifully with grilled chicken or fish. Gazpacho is served in small portions as a canape at the … Read More

Gently mix the herbs just before serving. TK not only uses herbs to flavor dishes in his cooking and as garnish, he also serves them on their own in the form of an herb salad. Use small sprigs of tender … Read More

Cooking doesn't always mean creating something new. Sometimes cooking is combining separate preparations in new ways. This great vegetarian dish features artichokes barigoule and gazpacho. The rest is a garnish of vegetables to complete the salad, use any or all … Read More