new favorites

Brussels sprouts are the new green beans

For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn’t compare, for flavor with this easy and candy-esque treatment for b’sprouts. One of the secrets, of course, is bacon. The other is to cook the heck out of the sprouts until they are the kind of candy you like. Continue reading

Pecan Bar Thingies

Pecan BarOK, this recipe is the most decadent, delicious and delightful dessert recipe you’re likely to find here on DRB. The Queen (it’s all her fault) brought this recipe home from someone who brought these little devils to a church potluck. You may know those church potluck cooks…they feel no guilt making their most delectable, diet-wrecking, downright tasty dishes to church potlucks when they’d never make them for their foodie friends. God love ’em.

Anyhow, let’s say you are looking for a pretty-easy dessert you can serve to anyone (who’s not diabetic) and get a “Wow, this is fantastic!” reaction. OK, get ready…. Continue reading


Summer means sangria and gazpacho and rhubarb at our house…and ice cream and burgers and sweet corn, and wow, what a great season!

For sangria, slice in half an orange, a lemon, and a lime. Squeeze them dry into a large pitcher. Add 1/2 cup sugar, a BAY LEAF (yes, bay leaf…or two), a bottle of the Spanish red wine of your choice (most any dry red will do, depending on how far you’re in to wine), and 1/4 cup of brandy or orange liqueur. We use the cheaper varieties, but Cointreau is awfully nice.

Let it steep in the fridge overnight, if possible, or at least for 3-4 hours. Pour over ice and energize with club soda if you like. The bay leaf makes a subtle difference but adds distinction. Who’d’ve thought?