We don’t go long in this house without whipping up a good Mexican or Tex-Mex dish. When you marry a New Mexican, it’s kind of par for the course. But, I do have to admit we have an eclectic taste for good food – we like variety and ethnic food. Just a little Burch history:
Once upon a time a boy and a girl discovered a rare delicacy called a pierogi. It was an uncommon food not typically found in their land known as The South. It was the boy who actually discovered this treasure at an exotic ritual called a “food tasting and sample event” at the local market.
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
My Tall & Handsome it a pasta addict. He loves it served with the most complex sauce or with just basic, simple almost peasant ingredients. This recipe falls into the latter. It’s made with some basic good for you ingredients, plus I’m going to give you some optional ingredient options you can used to create
Recently I was asked a question about today’s recipe. I previously had adapted it from a recipe I had seen somewhere else. My original adaption didn’t quite reflect all the changes I made, so I thought I do an update and breakdown. We like a lot of garlic in this house, so, usually more is
If you don’t already know the story of Posole in our house, I’ll bring you up to speed on the Burch lore and Posole. Posole is one of those dishes you’ll find on holiday tables in the southwest. So, when Tall & Handsome spent his first holiday season with my family, he made a pot
This is my absolutely favorite time of the year. Seems like this is when we can bring out the good-for-you, hearty comfort foods. Usually when we get the first good cool chill of the season I make our first pot of Posole. The rest of the time we enjoy dining on soups, chowders and stews