The New York Times, Love, and Barbecue

The New York Times Travel Section is usually insufferable when it ventures into down-scale cuisines or real/small-town areas (Look at those people!  Aren’t they cute!  But those people are scary!)  Recently, however, they have published two nice articles, both dealing with barbecue. Both are love stories.  The first involves a 3,000 mile prenuptial journey by a couple who live in New York.  It’s a mixed marriage. … Continue reading The New York Times, Love, and Barbecue

Recipe Time: Chorizo and Kale Soup

This is a variation on an Emeril Lagasse recipe.  I add some carrots and celery and peppercorns to just about all hot soups, and add them with the onions here.  And I use hominy instead of potatoes because I like hominy in soup.  This being a free country, you can use potatoes if you want, but add them later than the hominy, about when you add … Continue reading Recipe Time: Chorizo and Kale Soup