What? Cooking with Murloc is evolving! Cooking with Murloc evolved into Luncheons & Dragons! Advertisements
Let me make you the Jello Salad of my people. . . . .
Better than pumpkin pie and no migraine triggers.
Thanksgiving is rapidly closing in on us. It’s time to start getting ready. Think about staling the bread cubes, brining the turkey, and, of course, making the cranberry sauce. Cranberry sauce is one of those foods that gets better as it sits in the fridge for a few days. Whether you use the recipe on…
Hello faithful readers! A few years ago, I was still using frozen turkeys for the main dish of Thanksgiving. They’re super cheap, still delicious, and Butterball makes it hard to screw up a bird beyond recognition. However, I wasn’t the amazing home chef I am today. Sure, I could turn out good food with or…
Greetings faithful readers! I am super excited this week because on Thursday I’m going to interview one of the best food trucker’s in the nation, Chef Eric of Hey You Gonna Eat or What. And that’s not just my sandwich-loving opinion, we’d be here all day if I were to list all the accolades his…
Braised and Stuffed Lamb Heart
Okay, now that I have the vegans and vegetarians distracted with an awesome plant based dish, let’s get Grimm, brotha. I’m talking old-school Germanic kid’s tales. I’m talking chicken feet.
For Halloween I have a spooky vegan recipe for you: a beet risotto with roasted sweet onion cream. Served in a roasted pie pumpkin.
I don’t like salad. And I don’t like smoothies. But if you put them together you end up with something spectacular that is more than the sum of its parts: chimichurri!
Fast reviews of the many awesome participants at Trucklandia Fest 2016