Simplicity itself. Cut Monday's porchetta into slices, and sautéed some rainbow chard from the garden with garlic and red wine vinegar.
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2011
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September
(34)
- Pasta al Salmone
- Cold Swordfish and Green Sauce
- Ribeye with Herbed Goat Cheese and Leftover Vedge
- Dvorah's family dinner
- A Midsummer Night's Wrap
- In Honor of Archie Christopherson
- Shrimp and Corn with Basil (and a hint for getting...
- Henry VIII Sandwiches
- Prosciutto Melone and Summer Risotto Cakes
- Trader Joe's Metts and Supermarket Salads
- Spaghetti Norma
- Sunday Steak
- Summer Risotto
- Chicken in Champagne sauce (almost)
- Leftover Pork and Chard from the Yard
- Roast Chicken with Potatoes and Shallots
- Asparagus and Worcestershire Spaghettini
- Pork Loin Porchetta Style
- Tricolor Fettucine
- Cincinnati Ceviche
- Chicken Breasts with Zephyrs and Tomatoes
- Ribeye Steak and Asparagus
- Tuna Steak with Caponata and Zephyrlets
- Spaghetti Carbonara
- Biergarten am Cinesischen Turm
- Frogs
- Bei Raffaele, Munich
- Restaurant Halali, Munich
- Nasca Peruvian Café, Munich
- Le Pirate, Lausanne
- Restaurant de l'Université de Lausanne
- La Suite, Lausanne
- In the Air
- Clean Out the Refrigerator Night
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September
(34)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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