BVC Eats: Kedgeree
I’ve been reading about kedgeree in English novels all my life and decided to try it. This is regarded as intensely British food, meaning, they
Tag: BVC Eats
BVC Eats: Salma Hayek’s Frozen kiwi mezcal coctel
I saw Salma Hayek in a YouTube video showing how to make this. Had to try it. This is very high octane, possibly because she
BVC Eats: Winter soup with dumplings and shrimp
This warming soup has a clear stock that will knock your socks off with flavors. Start with something homemade and tasty, like a rich chicken
BVC Eats: Pan bagna, or egg and anchovy sandwich
This recipe derives from fiction. I’ve been rereading Rex Stout’s Nero Wolfe novels obsessively, as I reread everything on my keeper shelf, and just came
BVC Eats: Pickled eggs
The first time I had a pickled egg, it was in my very first Greek salad, which I bought at something probably called Greek Market,
BVC Eats: La bruja te prende fuego
I’m a two-margarita girl. When I lunch with my pals, I can pour them down between layers of food and I’m fine. Never met a
BVC Eats: Scrapple
Scrapple is classic white-trash breakfast food, best served fried in bacon grease with honey or maple syrup on top. For more authenticity, top with sorghum molasses.
BVC Eats: Hunter Nesbitt Spence’s smoky egg dip
Hunter teaching mask-making in the props shop of the Yale School of Drama. Hunter. What can I say? Native of Culpepper, Virginia. Beloved prop man
BVC Eats: Jen’s chicken salad
This is ridiculously easy if you keep all the ingredients around. 4 to 6 chicken thighs, roasted and diced If there’s skin or bone, remove
BVC Eats: Mint julep
It helps if you grow mint in your yard. The best mint is the kind with a sharp flavor—peppermint of some kind. Spearmint is a
BVC Eats: Francine Genovaldi’s fudge cake
Francine was a gal I worked with in the typing pool, many years ago. We had a tradition in that pool where, anytime one of
BVC Eats: Chilequiles
This is a great big gloppy plate of comfort food, Mexican style: yet another recipe you can pull together, like stone soup or tacos, out
BVC Eats: Rich’s favorite tump chili
I believe in easy cooking. If it takes longer than fifteen minutes to assemble, it’s too hard. This is not because I lack the patience
