One long term goal I’ve had for this blog is to fill in any recipe “gaps” so that this site is a useful resource for as many occasions and meals as possible.

Even after eight years of blogging full time, my recipe library is still missing things like an Easter ham (although I have a crock pot green bean casserole recipe to go with it!) and prime rib (although I have the mashed potatoes with heavy cream to go with it!).

A gap that I’m filling in today is cast iron baked beans, with this Dr. Pepper baked beans recipe. It’s one of my very favorite side dishes for ribs, or just about anything else.

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All of Jeff’s friends love pizza, burgers, barbecue, and beer. He’s no different . . . he just like to class them up a bit.

He brews his own beer, makes his own pizza (you’ve read about many of them), smokes his own root beer ribs, and tries every joint in the greater Detroit area claiming “voted best burger”.

With this pizza, he decided to do a fusion (just like my fusion gyro pizza and taco mac and cheese and General Tso’s meatballs recipes). Behold the cheeseburger pizza.

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“Baseball cookies BEEP BEEP BEEP!” That phrase is one of my earliest memories of old Tiger Stadium, and the first baseball game I went to with my parents and Grandpa Fox.

There was a vendor who walked up and down the aisles, selling cookies, of all things. I don’t think we ever did buy any cookies, but I’ll never forget that oddball, creative sales pitch.

How about “Hot Dog Nachos BEEP BEEP BEEP”? While the Detroit Tigers have been pretty lackluster in recent seasons, baseball will still always have a place in my heart. Sitting in the sun, drinking a cold beer and eating a salty snack (or cookies, I guess) really can’t be beat.

The hardest decision I have to make on game day is hot dog vs. nachos. I’ll be honest: at some games, it’s both! But at home, I’ve started to combine the two, and it’s really the best of both worlds. These hot dog nachos are also one of my favorite Memorial Day appetizers.

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My husband and I are still chuckling about a conversation we overheard in a restaurant a few weeks ago (the tables were really close, we couldn’t help it!).

The two couples were discussing umami. I’ve talked about umami quite a bit on this blog already, as understanding this savory “fifth taste” is one of the keys to making meals taste great at home.

But this foursome had just about all of the facts wrong – they thought it was a mouthfeel (it’s really just a savory taste sometimes described as “meaty” or “earthy”), they didn’t know which ingredients included it (good bets for umami are mushrooms, Parmesan cheese, miso and soy sauce), and they even settled on pronouncing it “unani.”

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Every once in awhile, you’ve gotta shake up your cooking with a new-to-you ingredient. This summer, I’ve been experimenting with harissa. I’ve enjoyed it in restaurant dishes, but had never used it at home until last month.

Sometimes described as the national condiment of Tunisia, harissa is a hot chili pepper paste made with a base of roasted red peppers. It has a smoky taste, and can be very spicy when used in large amounts, or it can add just a little bit of heat to a dish when used more sparingly.

It can be found at specialty grocery stores (although I am starting to see it more and more in mainstream stores), and also easily purchased online.

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The Sunday brunch game is strong in my hometown of Ferndale, Michigan. Every restaurant in town serves brunch until at least 2pm, so if you’re out looking for *lunch*, well, sorry. You’re getting brunch.

Bottomless mimosas and make-your-own bloody mary bars take over the city. Heck, there’s even brunch beer menus.

There’s brioche french toast at every corner. And every establishment is looking to outdo the others with their brunch menu creativity.

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When you’re a full-time food photographer, the struggle could not be more real when it comes to grocery shopping. I’m often at the store three to four times a week, if not more.

Whether it’s a big trip for all of the work groceries needed for the week, a run for everyday stuff like shampoo and coffee beans, a quick errand to pick up that last-minute item needed for garnish, or a special stop for the freshest berries possible, I’m at the grocery store a lot.

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Nerd alert: I’ve always loved school and learning. You know how in high school, your teachers would write notes on the board, and you’d be expected to copy them to your notebook?

That was my jam. In the adult world, I generally get bored with a job when I’m done learning new things from it.

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I think the word “casserole” gets a bad rep. I know that I personally picture some gloppy, mushy mess of canned soup, some sort of creamy element, and little to no real vegetables.

When my old cheap rectangular baking dish finally decided to go to cooking equipment heaven, I decided to invest in a new, beautiful one that will be last me for the long haul.

I immediately put it work by baking up a big batch of bright and healthy goodness. But what to call it, if not a casserole?

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What’s your go-to dish when you want to make a meal using just one pot? Truth be told, there aren’t many one pot meals in the Foxes Love Lemons household. Culinary school taught me a lot of things, but primarily, how to dirty up a lot of dishes, and quickly. 

For most of the second-year classes at my school, a team of dishwashers did our dishes. This was far too easy to get used to. At home, my husband washes all of my dishes. #husbandoftheyear.

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