Biscuits on a whole new level

These biscuits are delicious as is, and they also freeze well and adapt to different additions of spices, herbs and cheeses. Morning or evening, these are gobbled up quickly, especially when seasoned with parmesan cheese and lots of black pepper and topped with gravy, or scented with lemon zest and served with whipped cream and fresh berries….

An easy dinner this week: Chicken Ossobucco

My friend Guy is somewhat obsessed with puns. He would be disappointed if I didn’t at least hint at the fact that this recipe, since it substitutes chicken legs for the traditional veal shanks, is more aptly a Fauxssobucco. This is one of those tried-and-true recipes that assimilates many flavors together gracefully into a hearty, rustic…

A fresh spring harvest means a lazy, savory pie for dinner

This spring has been a strange one, even for New Mexico. We’ve had summer heat, days of snow and hail, and weekly storms of rain and wind. Although that spells trouble for me on my bicycle commute, the garden has been loving all the moisture and is producing greens twice as fast as we can eat…