Oftentimes, simplicity is best. This is one such recipe that plays on simplicity. I’ve had many a “I can’t stand broccoli or cauliflower” sort become a convert with this recipe. You won’t end up with mushy broccoli or cauliflower this way, and the caramelization along...
Just about anyone in the South will recognize the black-and-yellow sign of a Waffle House from miles away. While yes, Waffle House is known for its waffles, perhaps better known to the masses are the variations on hash browns and the vernacular that accompanies them...
I stumbled upon this recipe one morning trying to be creative. Julie and I had been super busy for several days and breakfast consisted of repeated trips to the frittata we had made a few days before. The refrigerator was pretty bare, and I wanted to mix things up a...
Late summer at the Mayfield house would almost guarantee fried okra was on the table. Okra is as commonplace in the South as grits. You don’t have to give up any flavor or texture to enjoy this classic adapted in this manner. If you’re going to go to the trouble,...
These go well with just about anything, and are a great way to use all the fresh vegetables from our garden in the summertime. If you have a large crowd coming over, double or triple your recipe and consider serving the veggies whole. These keep extremely well in the...
These tortillas opened a whole new door of possibilities for us. Given that they are a little bit labor intensive, they aren’t something I suggest every day, but once in a while it’s nice to have that tortilla to wrap some meaty goodness into. I’m amazed at how well...
We quoted this statement from Andrew Badenoch in the introduction, and we’ll repeat it here: “Paleo is a logical framework applied to modern humans, not a historical reenactment.”- I couldn’t agree more with him. If it were to be a historical reenactment, I’d be...
Crawfish are available nearly year-round. Buy them fresh (alive) and keep them in a cool dry place until you are ready to cook. We prefer to purge our crawfish before we cook them. To do this, just before you turn on the stove top, place your crawfish in a sink full...
There is a kind of guilt to publishing recipes like these. They are so incredibly simple. I do remember the very first time Julie told me how to make nut butter. I think I checked on it about 17 times to make sure it was OK. Really folks . . . just walk away for 5–10...
I love making these little bundles as appetizers for parties. Hard not to love vegetables wrapped in prosciutto . . . or really anything wrapped in prosciutto. Some people avoid asparagus because they absolutely cannot stand the “smell” it causes when metabolized...
