Tuesday 14 October
Yes, it's a variation on our usual
favorite, but this time using yellow crookneck squash, which makes a nice
contrast with the salami in the pan.
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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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2014
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October
(28)
- Anginares a la Polita
- Napas and Onions with Mash
- Zula, Cincinnati
- Grilled Pork with Beet Greens
- Kielbasa with Red Cabbage
- Barcelona, Columbus
- Semitic Swordfish with Kale Salad
- Crabcakes and Cacık
- Farfalle with Green Goat Cheese and Cherry Tomatoes
- Roast Beef Reprise
- Penne with Squash, Salami, and Cream
- Lavish Leftovers
- Szechuan Eggplant
- Dinner with Fani and Antonis
- Saucy Braised Pork Ribs and Celeriac Slaw
- Thai Eggplant in Green Curry
- Porgy and Bass
- Potato-Pimenton Hash with Roast and Egg
- Sausage-Stuffed Acorn Squash
- Homemade Fettucine with Pesto
- Archaeology party at Jack's
- Thai Squid with Holy Basil
- Salade Niçoise
- Roast Beast Redux
- Braised Chicken and Haricots Verts
- Roast Beast and Vedge
- Rigatoni with Sausage, Mushrooms and Cream
- Caribbean Red Snapper with Fennel Mandarin Salad
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October
(28)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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