Beer & Cheddar Soup with a Bacon & Onion Tart Some of y’all may have already seen shots of the Turkey I prepared for Thanksgiving this year, but I also wanted to share a fantastic course I pulled together from two great recipes in Food & Wine and Saveur for the holiday.   Both [...]

This dish is a combination of two recipes I found in the 2010 Holiday issue of Food & Wine Magazine, a warm vichyssoise garnished with toasted pancetta bread crumbs & Quinn Hatfield’s parsnip bacon.  Both are relatively easy to make, especially with an immersion blender for the soup v. a blender or food processor and can [...]