The Small Town Chef

An Osso Buco-Inspired Winter Staple This one started as a request. My wife asked for beef and barley soup —simple, classic, no notes. I opened the freezer, found exactly   one   beef shank , and immediately knew barley wasn’t happening. What I did know was that I had orzo in the pantry, a solid stash of stock, and enough time to let the oven do its thing. So I pivoted. That pivot turned into this soup. It starts like osso buco , with beef shanks, mirepoix , fresh herbs, and a long, slow braise until everything relaxes and comes together. Then it shifts gears. The vegetables and braising liquid get blitzed into a rich, silky base, the beef gets shredded, and instead of a stew, you end up with a deeply comforting, brothy soup. Orzo is the quiet hero here. Cooked separately in salted chicken stock, it stays tender and seasoned without stealing liquid from the soup or turning it starchy. It folds in at the end and does exactly what you want it to do—adds body, not weight. This i...

  A cozy, not-too-sweet loaf that truly satisfies Cold weather calls for comfort food, and this banana nut bread delivers without going overboard. Made with ripe bananas, a grated apple for moisture, less sugar than traditional recipes, and a crunchy crumble topping, this loaf is cozy, balanced, and far better than anything in a store-bought clamshell. It’s the kind of baking that just feels good—warm, familiar, and sweet enough without being heavy-handed. Perfect with a cup of coffee. Works as breakfast or a snack. I started with a classic banana nut bread recipe from Montana Happy . Solid foundation. But as usual, the recipe met reality: what I had on hand, how sweet my fruit actually was, and the fact that I like banana bread to lean more cozy than sugary. The result? A banana nut bread that’s comforting, not cloying—sweet, but grounded. Recipe: Banana Nut Bread Ingredients   For the Banana Nut Bread: 3 overripe bananas 1 Gala apple, grated (peel on) ½ cup Sugar in the Raw ...

An elegant, forgiving dinner for date night—and beyond Some meals are about showing off. This one is about showing love. I wanted a dish that feels special enough for Valentine’s Day or an anniversary, but still makes sense for a home cook who doesn’t want to spend the entire evening babysitting a pan. Something elegant, comforting, and a little luxurious—without the stress. That’s where this roasted red pepper orzo comes in. It delivers the creamy, restaurant-style feel people love about risotto , but with far more forgiveness. The orzo cooks evenly, the roasted red peppers bring natural sweetness and depth, and the whole dish gives you room to breathe. From there, you choose the protein that fits the moment. Lobster is the classic choice—and the one this dish was built around—but shrimp or scallops slide in beautifully when you want something a little more casual. Cook once. Choose your moment. Choose your protein. Why Orzo Over Risotto (A quick word for the home cook) Risotto is...

Perfectly cooked chicken isn’t about one number — it’s about timing and control. If you’ve ever been told chicken has to hit 165°F or you’ll perish immediately… same. I cooked a lot of dry, sad chicken in my early years because of that number. Then I learned how cooking actually works. Now? I pull chicken breasts at 155°F , let them rest for 15 minutes, and I’ve never looked back.   The Short Answer Because it’s safe, juicier, and tastes better. The longer answer is where things get interesting. Food Safety Is About Time and Temperature The USDA ’s 165°F guideline is an “instant kill” temperature — the moment chicken hits that number, harmful bacteria are destroyed. But food safety doesn’t work on a single number. It works on time plus temperature. At 155°F, chicken becomes just as safe if it stays there long enough. Holding chicken at 155°F for a couple of minutes achieves the same level of safety as hitting 165°F instantly. A 15-minute rest? You’re well beyond that window. Yes ...

When a Classic Meets My Oven: My Jewish Apple Cake Story There’s something about Jewish Apple Cake that feels quietly confident. No frosting, no drama — just layers of tender cake and cinnamon-spiced apples doing exactly what they’re supposed to do. Some recipes are like old friends — familiar, a little humble, and somehow always welcome back at the table. This Jewish Apple Cake from 12 Tomatoes is one of those. It’s a dense, apple-layered bundt cake built on orange juice enhanced batter and cinnamon-kissed fruit, the kind of dessert that makes cooler weather taste like nostalgia. But y’know me — if a recipe works, I stash it in the arsenal… and then tinker. That’s exactly what I did here. I stayed true to the structure of the original recipe, but made a few small adjustments based on taste, texture, and a lifetime spent cooking. Growing up with a German pastry chef for a mom — yes, a German pastry chef for a mom — will recalibrate your sweet tooth real fast. European desserts tend to ...