Whitney’s Macaroni and Cheese

Who doesn’t like macaroni and cheese? From the time we were children until today, most of us love this comfort food. Macaroni and cheese is more than just food. There is an emotional connection between this dish and family memories. … Continue reading

Norman’s Cast Iron Filets and Italian Grilled Vegetables

Norman Gray otherwise known as “The Normanator,” is a grill master. He has been in Healthcare Engineering for over 35 years, and is by his own admission, the world’s biggest UNC Tar Heel fan. He plays lead trumpet for the … Continue reading

Squash Casserole

Doc’s garden is coming in and the produce not eaten by the chipmunks is beautiful! The chipmunks have taken over our yard with an underground maze of tunnels. One of their entry points is in our garden. I guess they … Continue reading

Grilled Eggplant with Marinara Sauce and St. Joseph’s Sawdust

Many people around the world celebrate the Feast of St. Joseph, or La Festa di San Giuseppe. The feast’s roots date back to the Middle Ages, when Sicily, Italy underwent a major drought with a massive famine. The locals prayed … Continue reading

Balsamic Grilled Vegetables

This recipe is a great addition to any meal. Slightly charring the vegetables on the grill caramelizes them and gives them a hint of smoke. The balsamic vinaigrette adds just the right touch of acidity to compliment the sweetness of … Continue reading

Italian Zucchini and Tomatoes

This is a very simple side dish. Doc says it tastes “clean” because you can taste the flavors of the zucchini, tomatoes and onions individually. I roast the zucchini and onions before adding them to the tomatoes to prevent them … Continue reading

Braised Greens

Historically, a typical New Year’s Day meal in the south contained Hoppin’ John, greens and cornbread. For generations of Southerners the meal symbolized financial prosperity and good luck. The peas used in Hoppin’ John were dependent on regional availability. Field … Continue reading

Grown up Macaroni and Cheese with Wild Mushrooms, Spinach, and Country Ham

This dish pairs well with juicy steaks, prime rib and thick pork chops. The recipe uses Gruyere cheese named after the Gruyere valley of Fribourg, Switzerland. Gruyere has a nutty earthy flavor that compliments the wild mushrooms. Swiss cheese has … Continue reading