Kiki’s Chocolate Chip Oatmeal Cookies

I consider myself somewhat of a chocolate chip cookie aficionado. I’ve cooked and devoured my weight in these cookies over a lifetime, and I’m always on the hunt for the next best recipe. Up until now, no recipe has ever beat the chocolate chip pecan cookies at Alon’s Bakery just a few blocks from our house ....more

Lamb Chops with Mint Pesto, Roasted Golden Beets and Figs

I’ve never been particularly enthusiastic about figs until I read a blog post a couple of months ago about roasted figs. Greg Henry over at Sippity Sup described his version of roasted figs as “chewy and jammy. Sweet and savory.” I was intrigued when he explained that the ” juices will caramelize to black and form a bittersweet candy-like crunch.” I frequently roast vegetables, and when I read Greg’s post about roasted figs I knew I needed to give them a second chance ....more

Flatbreads with Brie and Chipotle Peaches

The shelves of the market where I shop still swell with Georgia and South Carolina peaches and I just keep buying them. I know I’ve probably overdone the peach thing this season, but I seriously can’t get enough of them. So, I’m not apologizing as I post yet another delicious peach recipe ....more

Avocado Toast with Heirloom Tomatoes, Basil, Bacon, and Egg

When we were growing up, my Mom struggled to get some breakfast in us before school. I’m not sure why, but I’ve never been one to eat a big morning meal. Usually these days, a couple of boiled eggs get me through the morning ....more

Grilled T-bone Steak with Blue Cheese, Bacon, and Chive Butter

Do you know the music of T Bone Burnett, Grammy and Academy award winning producer and musician? We watched HBO’s newest drama, True Detective, this year, and the music captivated me in every episode. After a little research, I learned that T Bone selected the music for the series, some of which was his original music ....more

Grilled Asparagus and Artichoke Salad with Shrimp and Lemon Tarragon Aioli

When was the last time you had an artichoke? They sure are a lot of trouble but so worth it when you put that last bite of the heart dipped in butter or aioli into your mouth. A form of a thistle, the artichoke comes from the flower bud of the plant before the flower comes into bloom ....more

Gazpacho

I never get tired of locally grown tomatoes, and I’m not talking about the kind you buy at the supermarket that have very little taste. The ones I’ve been getting make your taste buds get up and do a little dance when they hit your tongue. I’ve been buying them by the bagful for the last month, and although I’ve eaten my weight in sliced tomatoes with cucumbers and salt, I truly needed another use for them ....more

Garlic Pole Beans

I realized as I was perusing my past recipes that I haven’t posted many side dishes. For today’s recipe, I’ve made Garlic Pole Beans in an effort to fill in that gap. Our weeknight dinners typically consist of some form of protein, such as pork tenderloin, some form of beef, fish, or chicken, and a couple of vegetables ....more

Grilled Peaches with Caramel Pecan Ice Cream

We just got back from a whirlwind Northeast tour: two days in New Jersey to see Jim’s sister; two days in D.C. to visit our friend Darryl; and two day in New York to see our friends Kevin, Matt, Judy, and Amy. It truly was a city sampler, but we had a blast visiting with old friends. Neil Patrick Harris wowed us with his performance in Hedwig and the Angry Inch on Broadway, proving to be the highlight of the trip! ...more

Summer Squash and Vidalia Onion Bread Pudding

During the summer months, I tend to OD on Vidalia onions. I guess because of our proximity to Vidalia we have a long season with the onions showing up in late spring and lasting through late summer. I eat them with fresh cucumbers and tomatoes, saute them for hamburgers, and add them to most anything and everything that can benefit from a little onion love ....more