Nouveau Greek Pasta Salad

Since ancient times there has been what is known as the “Mediterranean triad” in Greek cooking. That triad is made up of wheat, olive oil and wine. This recipe makes use of two of those standards. Greek cuisine has about a 4,000 year tradition and Greeks were savvy enough to incorporate food elements from other

Applewood Smoke Ham Panini with Provolone and Sliced Apples, by Beverly Hicks Burch

Today I want to challenge you to try something you might not ordinarily try. And, that would be adding fruit to an otherwise savory dish or a food you would think of as fruitless. Let me tell you, fruit can add depth and unbelievable flavor to a dish that is out of this world. A

Thanksgiving 2013 Part II – Side Dishes and Desserts, by Beverly Hicks Burch

Yesterday we started looking at some ideas for Thanksgiving dinner. I’m doing “the best of” from some earlier post I’ve used in previous holiday meals or I’m offering suggestions to help break the monotony of the same ol’ same ol’ every year. I know that’s tradition in many homes, but sometimes you may just like

Crock Pot Dijon–Maple Brussels Sprouts, by Beverly Hicks Burch

You all have probably read about the battle of “bitter balls”, AKA Brussels Sprouts that is an ongoing conflict in our house. It goes like this…Tall & Handsome loves them…I hate them and the one to name them bitter balls. Thus, I am in search of a recipe for Brussels Sprouts that I thought would