Burgers are classic comfort food, a warm and satisfying heartland-conjuring entree you can eat with your hands, accompanied by sides you can also grab and gobble. We’ve perfected our recipe in a dozen years of cooking together.
What to do with leftover seafood boil yumminess? How about an omelet? It makes a perfect brunch.
A seafood boil is a communal experience, something you eat with your hands, get all over your face and don’t regret a messy morsel of.
Tender, succulent bites pack a one-two flavor punch of spicy-sweet and an aroma redolent of the Caribbean – this dish is a keeper. The jerk sauce and marinade are fabulous with poultry, but also with other meats and grilled veggies.
A decades-long subscription to Bon Appétit inspired this citrusy and piquant take on the ever-moist chicken thigh.
This sandwich is delightfully easy, with a very sophisticated taste. The crunch of the fresh cabbage and brightness of the mint are the perfect compliment to the juicy earthiness of the onions and steak.
Der Red Baron recipe: a triple decker of turkey breast, lean corned beef, Swiss cheese, crisp lettuce, tomato, sauerkraut and thousand island dressing.
Homemade soup is the daily prompt for NaHaiWriMo and Glover Gardens has a haiku and a lentil soup story that’s just right.
A flavorful and easy vegetarian panini makes an appearance on Sandwich Wednesday at Glover Gardens.
Cauliflower Soup is easy and quick, warm and comforting, and yet surprisingly elegant.
The TBLT is a grilled tuna steak nestled in a panini with the traditional BLT ingredients plus red onion and a spicy condiment.
Sporting 3 kinds of beans, Glover Gardens Chili warms you up from the inside out, especially with its mix of chili peppers.
A comfort food picture shared on Facebook makes folks beg for the recipe – and here it is: Mary’s Magical Mexican Cornbread, with its hearty layer of meat.
The latest Sandwich Wednesday at Glover Gardens features a classic steak and cheese panini with dual tangy condiments: Dijon and horseradish cream.
A very simple grilled fish tacos recipe with a rich, bright avocado and pepper salad.
A recipe created for fresh salmon caught that day in Westport, WA, with the few ingredients available at the town’s tiny grocery store.
