Like Kimmy Gibbler popping in to offer some unsolicited comedic relief, summer is knocking on the door. (If you live in Dallas, like us, it’s here, and then we get what feels like one month of bulking weather, then it’s back again.)
There’s a brisk chill in the air, which to some may signify the countdown to holidays filled with cheer, but to us, it says we don’t have to be shirtless for MONTHS!
This month, we are embracing summer with our first grilling series. This is the first of three different kabob recipes that will spice up any (non-Jewish) pool party!
Shrimp and grits has been a staple of southern food for years and years. And we wouldn’t dream of trying to upstage a dish that teeters so close to perfection.
As we have mentioned before, seafood can be intimidating. John didn’t even know what a scallop looked like in real life, much less how to cook one… I drew him a picture.
You’ll start to notice as you read more and more of our posts, that the Asian food infatuation comes, not from the actual Asian half of queer in the kitchen.
I hate tilapia. For some reason, I’ve always associated it with the awful, rotten-smelling seafood counters at low-end grocery stores.