Seafood · Uncategorized

Our Summer Southern Twist

We do a lot of talking about Southern foods. Maybe it’s because we miss them so! There’s something comforting and familiar with all of the foods we remember from our respective youths (even if that youth extended to our college years). We associate these foods with memories of family and friends on birthdays and holidays. No Thanksgiving or Christmas are complete without key dishes that only certain people are entrusted to make, and they know exactly who they are. One of the Southern dishes we’ve lamented the loss of would be shrimp and grits. It’s not a complicated meal, but it is full of complexity in its own right. A mouthwatering bowl of shrimp and grits will remind you of all that is good in the world, and you will be craving more. Oh yes, it is that serious, and you’ll see why.

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Don’t Be Scared

If you’re not familiar with whole artichokes, at first glance they look like a daunting, thorny and green mess. How are you supposed to eat this leafy bulb thing, anyway? We’re accustomed to artichoke hearts. They’re easily recognizable in the canned food aisle floating in a jar with oil and herbs. We’re used to enjoying them in many of our favorite dips, in a plethora of Mediterranean dishes, or as a way to jazz up a salad among a few things. With the warmth of impending summer, it was time to pop them on the grill.
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No Need for Takeout

Ginger Garlic Vegetable Stir Fry

Los Angeles is an impressive food city.  Restaurants run by world famous chefs to small ethnic grocery stores packed with goodies you’ll never find in the usual markets.   There is no need to go to chain eateries because every neighborhood has its share of unique dining spots.   Most towns have local farmers markets at least once a week, so fresh and organic ingredients are always at the finger tip.  We’re lucky.  The only thing missing is good Chinese!  Maybe that’s a bit harsh.  It’s not that Chinese food is the worst here…it’s just not the same as what we remember from our days on the East coast.  So when takeout just won’t do, here’s our solution.

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Trying to be Green Giants

Roasted kale

We have just entered the third month of the New Year.  Perhaps your resolutions to live healthy and prosper are wavering, and the desire to crunch an apple over Doritos is waning.  We’ve just come off a weekend of big, big eating.  Time to get it right and tight again, shall we?  In an effort to keep an admirable amount of vegetables in our diet, we’ve turned to our local grocer for a little something green.  The variety of greens run the gamut.  From spinach and collards to mustards and Swiss chard, each brings its own accent to the table.  The Duo is a mix of born and bred Southern.  We’ve eaten our share of greens, but kale was never one that made the list.  Roasting vegetables is a quick and easy way to mind the food pyramid.  Typically, our love for roasting focuses on root veggies, but after this bowl of crispy, crunchy leaves, we’ve opened our eyes to a new recruit-kale.
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Main Dishes · Vegetarian · Veggies

It’s Not Delivery

Roasted Peppers, Spinach and Feta pizzaAnd it’s not DiGiorno! Thanksgiving is so full of cooking that by the time the weekend comes around, the idea of going back into the kitchen may not be at the top of the list. We admit that no matter how much we love to cook, we enjoy our lazy time as much as you. Pizza is so fast and easy to whip up. We’ll show you just how fast and how easy.
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