Category Archives: What’s For Supper?

Beer-braised pork shoulder

After a long, gloomy week that saw the people of Arkansas wondering if we’d ever see the sun again, we finally got a clear day — and even better, it was a Saturday. It had been some time since I … Continue reading

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Making a hash out of everything

It pains me to admit this, but Jess and I are terrible when it comes to leftovers. Oh, sure, we always start off with the best intentions, swearing that we’ll eat those leftover peas, cold spaghetti, and other ephemera that … Continue reading

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Savory onion soup

I hesitate to call the soup I made tonight “French onion” because while it A) is a soup that B) contains onions, it deviates from true, honest-to-Voltaire “French” onion soup in a couple of ways that make me just refer … Continue reading

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Prosciutto stuffed chicken

Anybody who tells you that they don’t like prosciutto has either never tried it or is insane. Of all the foods that exist on this planet, prosciutto might be the most perfect: salty, slightly sweet, unctuous, and perfectly balanced in … Continue reading

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Seared scallops with pancetta-braised chard

We developed a taste for scallops during our recent sojourn in Florida, so now that we’re back we decided to try our hand at making them in our decidedly more land-locked surroundings. Our local Fresh Market had some pretty large … Continue reading

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Greek yogurt pizza dough

Ah, pizza. I haven’t met many people who don’t like at least one form of this dish, from thin, crispy crusts to thick deep dish pies, from the meatstravaganza Godfather variety to lighter fare made with zucchini and artichokes — … Continue reading

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Orzo salad with sockeye salmon

For Jess and me, summer is a time where we crave lighter foods, like fish, and foods served cold — like salad. Green salads are wonderful, but we get bored with them, and when we do, we turn to the … Continue reading

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Pan-seared trout with buerre blanc

As you can see, the first gardenias of the year have just come into bloom — a noteworthy occasion to me, since gardenia is one of my favorite smells of all time. This being a food blog rather than one … Continue reading

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Beer-braised chicken with fennel

Any of you who have kept up with this blog for awhile know that Jess and I love our beer. And while drinking the stuff is normally just fine with us, we also like to cook with beer. Brown ales … Continue reading

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Reverse-seared Freckle Face pork chop

Some days, it feels like Hillcrest Artisan Meats invented pork. I know some of you out-of-town readers might not understand that, which means you need to get to Little Rock quickly and have lunch at the place so that all … Continue reading

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