Cooking with The Tart & The Beard
Taking a break from the traditional New England fare, last weekend we detoured into the south and the Beard and I tried our hand at fixing up some shrimp and grits. He’d never had them before, while I’ve only ever had grits once, and that …
Here in Rhode Island, hot soups aren’t just for chilly winter nights. We’re fond of spending summer afternoons at clam shacks, both big and small, to get things like clamcakes or small, styrofoam bowls of chowder (pronounced “chowdah” around these parts). It doesn’t matter the …
The Beard and I have been trying to get out of the food rut we’ve found ourselves in, and are really trying to get out of our comfort zones. He’s trying more healthy options, and I’m pushing my limits and trying things that I usually …
I enjoy meat far too much to give it up entirely. On the other hand, a burger is a burger, and I’m not particularly picky when it comes to what that burger is made of. I’ve tried a couple of variations of veggie burgers, and …
These spicy bison burgers were created as a spur of the moment meal, but turned out so tasty that we regret nothing. After making the stuffies, we had ½ lb of ground chourico left over. Knowing that we probably wouldn’t use it on its own, …
Continuing with our ongoing theme of local specialties, last week we made ourselves stuffies. Known to the rest of the world as baked stuffed clams, “stuffies” are a mix of bread, meat, and minced clams, baked on the half shell.  Think of it as clam stuffing. …
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