by CRYSTAL JOHNSON

A fresh and spring-y recipe that can be modified to include/exclude the items you like most. I joined a Facebook group where the inspiration is to use our cookbooks more. The goal is to make 1 recipe a week from cookbooks we own. A great little nudge to try some new dishes. I was gifted the cookbook Dinner in French by Melissa Clark and actually have tried some recipes from it prior to this "challenge"- super yummy! She includes a recipe for Savory Gruyere Bread with Ham t

I hope you all are off to a great start this year! I took time in December to get ready for the holidays and relax. I'm focusing on health/wellbeing so far this year and for me that means creating some healthier habits and making them more routine. I've started with diet, not that I'm following a known diet, just that I'm trying to make good choices that will benefit me going forward. I feel best when I'm eating lots of fresh vegetables and fruit plus healthy fats and light p

This recipe is something I came across when a friend gifted me Masterclass -which I highly recommend! Thomas Keller , renowned chef, spoke about his favorite method for preparing squash and zucchini - so I figured I should try it. It is super simple, and I typically do not even make the sauce described at the end, we just eat it without the sauce. It is yummy enough for a holiday side (especially for a small crowd) or for a weekday dinner. Ingredients 2 pieces zucchini or sum

Every holiday my grandmother, "Memaw," is in the starring role. Growing up we always spent holidays at my grandparents house with alllll the family. Parents and siblings, uncles, great-uncles, aunts, great-aunts, cousins, their families, any friends we wanted to bring - it was open house for holidays. Thanksgiving, circa 1986 All our family members contribute to holiday meals but my Memaw's dressing is the main Thanksgiving attraction. Don't be fooled...that is not her only c

Since I was a kid I’ve been eating tuna salad, some savory, some with fruit, some with mayo, some with oil, something for everyone. This recipe is my go-to. Sometimes I add more ingredients, sometimes I’m out of one or the other. It’s very flexible-almost anything goes. The biggest component is the actual tuna. Once I switched from tuna in water to tuna in oil I could not go back. The oil packed tuna is more tender and seems to meld with flavors better. If you can find Spanis

This one is my husband's very favorite meal. Every culture seems to have a particularly special roasted pork dish. In the Southeast United States we have barbecued pork, or pulled pork, that is typically smoked and then served with a signature sauce depending on which region/state you happen to be having that BBQ. We also commonly call pulled pork simply "barbecue" / BBQ / Bar-B-Q / Bar-B-Que in the South. BBQ can also refer to ribs, brisket, anything smoked or cooked on a gr

This is a recipe I go back to over and over. I initially found it on Pinterest and adapted it slightly. It could be made with completely different ingredients...cheese and tomato...roasted mushrooms and cheese...Marmalade and cream cheese... You get the idea. I love frozen puff pastry - so easy to use and VERY convenient as you can buy it frozen at the grocery store and keep it on hand. I recently tried making my own puff pastry . It took a while and the butter kept melting o

We are nearing the end of summer - and I am hung up on basil this year so I keep looking for ways to enjoy it while it is growing on my balcony. I've used this recipe as a remoulade sauce with crab cakes - tossed with a little vinaigrette to create a creamier dressing - as a dip for veggies / bread and as the dressing on my turkey sandwich for lunch. I also hope to try it with french fries and as the binder for chicken salad. So here's my latest basil-laden creation. It make

We visited friends in the Georgia mountains a little while back. Besides being a totally relaxing place to exist - in the middle of nature and creeks and bears - it ends up being a culinary adventure each time we go. This time my friend Scott made pesto pasta with shrimp...it tasted like summer on a plate. Scott and I share a love of all things " Ina ." His pesto recipe happened to be one of hers. I really do believe you can put pesto on almost anything. Pasta and pesto work

After writing about last year's trip to Spain I'm craving those Spanish foods we enjoyed! I ate so many tapas - I lost count some days. One combo that is etched in my memory is a tapa of tuna in oil tossed with slivers of roasted piquillo pepper and onions. Closest to the right in the photo. This was enjoyed with friends on Christmas Eve in the streets of Alcala, Spain. Man. This was THE best bite! So, today - my own version! I have no piquillo peppers so I'm using roasted r