Chipotle and Adobo Spiced Cocktail Meatballs in a Sweet and Sour Sauce

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Backyard parsley in the morning garden light.  Happy Monday! On one hand, time changes suck. But on the other… it means we get more daylight, and more daylight makes both my edible garden and my backyard chickens very, very happy. We’re all very much looking forward to spring. …

The Best Fried Chicken I’ve Ever Made | Thomas Keller’s Buttermilk Fried Chicken Recipe

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Happy New Year! This year, we resolve to spend more time eating, drinking, and conversing with like-minded friends. And by like-minded, we mean people who like to eat, drink and be merry. And talk about food.

December at the RGB | Braised Short Rib Hash

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December at the RGB (clockwise from top left): Meyer lemons. Kale. Sage. The black Silkie we had to give away because he started crowing. Parsley. The buff Polish we also had to give away because he started crowing. Lavender. Stattice. The annual cut-back on the massive fig tree. – Braised short ribs. At Marché Modèrne […]

Shrimp Etouffee | Bridging the Gap

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Hello, friends! Today we’re changin’ it up and doing a guest post for Gwen over at Bunkycooks. Head over there to see what we made with our winter garden pepper this week… And because we’re still giving stuff away, make sure you leave a comment (at Bunkycooks) for your chance at a box of herbs. Happy day! […]

Cream of Chanterelle Soup with Fresh Fennel Sprouts

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November 3, 2013: Over the summer, I let the volunteer fennel in our backyard go to seed. (There’s a picture of the 6-foot-tall shrub in this post.) It didn’t occur to me then that letting this happen might cause a problem with more volunteer fennel. The husband had to point out to me that recently, […]

Max’s Spaghetti with Meatballs and Marinara | RSVP Redux for October, 2010

Max's Spaghetti with Meatballs and Marinara

It just-so-happened that the first thing I noticed when we checked into the B&B over the weekend was the May 2010 issue of Bon Appétit lying on the coffee table. While waiting for Barry to get dressed for the wedding, I leafed through it and found… spaghetti and meatballs. But not just any spaghetti and […]

Cabernet Wine Linguine from Blackmarket Bakery with Porcini and Cream Reduction

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On Monday evening, September 20, 2010, I was invited by Marla to an event hosted by Chef Rachel of Blackmarket Bakery to learn about, then cook with – Cabernet Wine Flour. A beautiful example of using someone else’s throwaway, the folks over at Marche Noir Foods have figured out how to use leftover cabernet grape […]

First Impressions | Summer Skillet Chicken Marsala

A half serving is still plenty for dinner.

I knew I’d marry Mr. RGBistro before we were even dating. A couple of years ago we had arranged to spend a mid-week evening together. We’d been bragging about our home-cook skills and decided it was time to flex them. Mr. RGB volunteered his bachelor kitchen, which I accepted because it seemed a lot better […]

The Kitchen Sink’s Liquid Gold

Garden Chicken Soup

Because we have our dog on a RAW diet, we go through a whole chicken every two days. With each whole chicken, Britta the Weimaraner gets the breast, legs, thighs and wings. We save the necks and backs for ourselves. So about every other weekend, when we have about 10 pounds of necks and backs […]