Eggplant Parmesan is a guilty pleasure for a lot of people. It’s delicious, but alas, fried. This recipe uses grilled eggplant to avoid the heavy frying, and adds some breadcrumbs to keep that bit of crunch you might otherwise miss. The tomato sauce is spot on, and I thought this dish overall was a […]
Filed under: Recipe on March 4th, 2010 | Comments Off on Grilled Eggplant Parmigiana
This recipe is one I haven’t made for a really long time. When someone asked me to come up with something special for some fresh salmon they’d bought, I cracked open the archives and grabbed this classic. The fish is salty after soaking in brine and smokey from the cedar planks, with great texture and […]
Filed under: Method, Recipe on February 18th, 2010 | 2 Comments »
In North Carolina they take their barbecue mighty seriously. Ironically, the biggest arguments are not about the meat, everyone agrees low and slow wins the day, but rather the accompanying sauces. These dipping sauces, or as they call them finishing sauces, have caused many a throwdown. This feud continues today as it has since […]
Filed under: Recipe on February 7th, 2010 | Comments Off on Barbecue Shredded Beef Sandwiches with North Carolina Dipping Sauces
