Every good breakfats/brunch deserved a potato dish. How about some Home Fries? 3 pounds baby gold potatoes 3 tablespoons plus 1/2 teaspoon kosher salt, divided 2 1/2 cups Canola oil 2 tablespoons butter 1/2 chopped yellow onion 2 cloves garlic, minced 1 tablespoon creole seasoning 1/4 cup sliced green onion In a medium saucepan, bring potatoes, 1 tablespoon salt, and enough water to cover to a boil over medium-high heat; cook until just tender, about 6 minutes. Drain potatoes

Over the next two weeks, I will be sharing with you some recipes that are great fo brunch. Let's start off with a little sweetness. 3/4 cup butter, softened and divided 1 cup firmly packed dark brown sugar, divided 1 tablespoon dark corn syrup 3/4 cup chopped pecans 17.3 ounce package frozen puff pastry (2 sheets), thawed 2 tablespoons ground cinnamon 1/2 teaspoon ground cardamon 1 teaspoon orange zest 1/2 cup chopped golden raisins Preheat oven to 400℉. In a small bowl, stir

Here's a Cajun twist on an Italian classic. Replacing the bacon with tasso gives this a unique flavor. 16 ounces penne pasta 4 egg yolks 2 large eggs 2/3 cup freshly grated Parmesan cheese, divided 2 tablespoons olive oil 1 cup diced tasso 1/4 teaspoon kosher salt 1/4 teaspoon fresh ground black pepper Garnish: fresh oregano leaves Cook pasta according to the package directions for al denté. Drain pasta. Reserving 1 1/2 cups cooking liquid. In a small bowl, whisk together eg

Whenever I make a Mexican dish, this is always the side dish. 3 tablespoons canola oil 1 cup uncooked long-grain rice 1/2 teaspoon salt 1/2 teaspoon granulated garlic 1/2 teaspoon ground cumin 1/4 cup minced onions 1/2 cup tomato sauce 2 cups chicken stock Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking sprinkle with salt, garlic and cumin. Stir in onions and cook until tender. Stir in tomat