Cacio e Pepe Rice-Stuffed Kabocha Squash Recipe

Nine times out of ten, if you hear Cacio e Pepe, there's usually some sort of pasta involved. Cacio e Pepe, which literally translates to "cheese and pepper" in multiple Italian dialects is a popular dish comprised of pasta, shaved parmesan cheese and fresh cracked black pepper, for the most part. Throughout the years, many…

One of the most wonderful times of the year is upon us - peak tomato season! From late summer, to early fall, tomatoes are in their absolute prime. From vibrant, eye-catching heirlooms, to juicy grape and vine ripe tomatoes - you should be cooking with these beautiful fruits as often as possible. [caption id="attachment_21436" align="alignnone"…

One of the best parts about this shrimp recipe is that it has the ability to evolve into any number of dishes - don't limit yourself to just the shrimp, alone. Turn them into the shining star during your next taco night, add them to your favorite salad, use them to top off a plate…

Blackened Snapper with Summer Farfalle Pasta Salad

During these hot summer months in Florida, cooking for hours over a hot stove isn't exactly desirable. Beat the heat and save some time with this Blackened Snapper and Strawberry-Tomato & Summer Farfalle Pasta Salad meal, which actually equates to three recipes in one. Right off the bat, some of you may be scratching your…

Soba Salad Finished Product with Chopsticks

For me (and probably most all of you), alliums are an essential cooking staple. There's a 100% chance that at least one member of the allium family is in our household at any given time. But, let's back up for a moment - what is an allium, you ask? In essence, an allium is a…

I can't say that I've never not wanted to crawl up into a big ol' lethargic ball of waste on the couch after ingesting a plate of enchiladas - especially those from a Mexican restaurant where the portions are enough to comfortably feed a family of 5. Don't get me wrong, those type of sinfully…

Due to current events in today's world, we're all spending a great deal of time at home, which means that we are all cooking a lot more. Most folks, I'm sure, are accustomed to grabbing a quick breakfast in the morning and running out the door with their coffee. However, COVID-19 has forced us all…

Dried beans are totally an underrated and under appreciated pantry staple that 100% deserve our attention. Sure, canned beans are a convenient alternative that often aid in making our lives easier, but if you know me, you know that I find beauty in preparing food without any shortcuts. I think that there is something so…

I cannot tell you how many salad recipes that I have made for dinner that do not translate well for lunch the next day. That's right - I've opened up my pyrex containers the next day to many, sad, sad desk lunch salads. However, with this salad, recipe, it was my goal to create a…

Sichuan cooking, otherwise known as Szechuan, is a style of cooking that originates from the Sichuan Province of China. Sichuan cooking is known for bold, pungent flavors and spiciness that comes from garlic and chili peppers, as well as the flavor of Sichuan pepper - a unique spice that creates a tingly numbness in the…

If you've never made chicken paillard, I'm willing to bet that after you give this recipe a whirl, it'll become a part of your regular rotation. What does paillard mean, you ask? Paillard is simply a fancy French term for a boneless piece of meat, traditionally chicken or veal, that has been pounded thin. It's…

The word tikka refers to small pieces of spicy pungent meat typically cooked in a tandoor (outdoor clay) oven. The dish likely originated from northern India (Punjab) or Pakistan. My fishmonger version of this dish is a pescatarian delight with highly spiced grouper in a skillet, a tangy pear chutney, topped with zesty red cabbage…

Some people loathe cooking during the holiday season; however, I love it! In fact, I live for it. What's my secret, you ask? I make it fun by preparing recipes that I actually enjoy cooking and eating. During the holiday season, most folks seem to feel an obligation to make certain things, such as stuffing,…

While the Fall and Winter months here in Florida aren't quite as cold as other states, the majority of us still crave a comforting homemade serving of soup (it's good for the soul). Bone broth is one of my go-to remedies when this craving strikes, mostly because of its versatility and health benefits. It's idyllic…

Drunken Lobster 'N Grits for Four During the St. Petersburg Foodies Podcast

What's better than Shrimp n' Grits? Drunken Lobster n' Grits of course! I've taken the traditional Shrimp n' Grits recipe and made it a touch classier and more flavorful with my homemade Creole seasoning and a splash of rum. And let's not forget about the lobster - the topping that puts this grits recipe into…