Gnocchi with Lamb Sausage and Kale

During a wine-and-dine Porcellino's Passport to Oregon experience last week (write-up is coming soon!), I couldn't stop staring at the restaurant's back wall, boasting butcher cuts and homemade pastas and gelatos. I was fantasizing the next dinner party.

Fast-forward a few days, and I'm enjoying Porcellino's duck prosciutto with goat cheese, luscious Oregon red wine, and Barese lamb sausage over their fresh-made baby gnocchi. It was heavenly and quite special, considering 80% of ingredients were locally sourced and prepared. I encourage supporting the local butchers, bakers and culinary artists in your community; they make dinner at home that much more delicious and that much more valuable.

Makes 4 entrée servings

1 pound gnocchi 1 teaspoon olive oil 1 shallot, diced 4 cloves garlic, minced 1 pound Italian lamb sausage (from Porcellino's), casings removed 1 pinch crushed red pepper 1/4 cup red wine 10 cups kale, roughly chopped Salt and pepper 1/4 cup parmesan cheese, plus extra for garnish

1. Heat oil over medium heat in a large skillet. Add shallot and sauté until soft, approximately 4 minutes. Add garlic and sausage and, with a wooden spoon, break down into bits. Continue to sauté until sausage is browned, about 5 minutes.

2. Add kale and red wine, seasoning with salt and pepper. Toss until kale is bright green and wilted.

3. Meanwhile, cook gnocchi in salted boiling water until al dente, about 3 minutes. Reserve 2/3 cup pasta water when draining.

4. Add gnocchi to sausage and kale mixture, as well as enough pasta water to create a thin sauce. Remove from heat. Add cheese and a bit of extra olive oil. Serve immediately with extra parmesan.

Inspired by Bev Cooks

The Best Memphis Burgers

These, my friends, are the best Memphis burgers. I cannot select just one, as my hometown unsurprisingly challenges the identity and definition of an American classic. Whether Asian-inspired, French-inspired, or dive-bar inspired, you'll be blessed to bite into one of these during your weekend in town. Which do you most prefer?

1. KWIK CHEK, Bibimbap Burger Korean bibimbap takes new form -- Burger style. Spicy red Korean sauce and mayo are spread on either side of the grilled bun, then layered with steamed cucumber and bean sprouts, a slice of cheese cheese, and a sunny-side-up egg. The patty itself is most impressive and thoughtful -- chopped ribeye with a teriyaki-style marinade.

2. BABALU TACOS & TAPAS, Baba Burger Oddly enough, I prefer the burger over the "tacos" or "tapas" namesake. The fluffy sourdough bun hosts roasted roma tomatoes, truly divine caramelized onions, ripe avocado slices, applewood smoked bacon, and chipotle aioli alongside the natural angus beef.

3. EARNESTINE & HAZEL'S, Soul Burger Best enjoyed after midnight, the soul burger draws tourists and neighbors regularly in the South Main dive bar and lounge. Cheddar cheese, pickles, grilled onions, "soul sauce," and juicy patties grilled on the bar back define the establishment's rule, "Keep it simple, stupid."

4. FOLK'S FOLLY CELLAR LOUNGE, Gourmet Burger Taste the legend in a more casual form than the steakhouse's ribeye. A blend of renowned ground prime beef from Humphrey's Prime Cut Shoppe is prepared exclusively on weekend evenings in the Cellar Lounge (or for take-out).

5. CAFE 1912, 1912 Burger Spread with aromatic roasted garlic aioli, this hearty French bistro-style burger melts in your mouth, especially with crumbles of bacon and Maytag blue cheese. Parmesan pommes frites pile high on the side.

6. OSHI BURGER BAR, Oshi Burger Though other burgers on the menu are tasteful, this burger is named for the restaurant for a reason. Wagyu American Kobe beef is topped with soy glaze, shiitake tapenade, Swiss and housemade Umami mayo.

For the Love of Bacon (Greenwood)

I thought I was going to Greenwood last weekend to share my love for my boyfriend Alex; but I left focused on my love for bacon.

Yes, the Rabbi's daughter spent Valentine's Eve at the Viking Cooking School in the Delta with a four-course menu of all-things bacon. The workshop-style dinner class, entitled "For the Love of Bacon," celebrated the ingredient through surf and turf, veggies and sweets.

Tucked into the Delta's Downtown square of Greenwood, Viking's state-of-the-art space sits across from the luxurious Alluvian hotel, which poises the town for the finest of hospitality and vacation vibes throughout its details. The Southern charm shines in the guest room flourishes and downstairs Giardina's cordials and cuisine.

Our mouth-watering cooking class menu was as follows:

- Glazed Pancetta-Wrapped Shrimp

- Baby Greens with Lobster, Avocado, Pink Grapefruit and Brown Sugar Bacon

- Bacon-Wrapped Beef Tenderloin

- Lobster Béarnaise

- Guanciale Mashed Potatoes

- Sauteed Brussels Sprouts with Bacon and Sherry Vinaigrette

- Chocolate Sponge Cupcake with Peanut Butter Mascarpone Mousse and Chocolate Covered Bacon

Jealous? Well, the class was fantastic -- And I know, we rocked the aprons. The technique was far from simple, especially for a hand-beaten béarnaise, though we laughed our way through the evening with flowing wine and new friends.

I quickly understood why bacon is not just for breakfast as an egg's complement. It's the perfect outer layer of a salted and peppered tenderloin, or a crunch to salad, or a sweet and smoky addition to dessert. I coveted the brown sugar coated bacon, which we baked on 350 degrees for 25 minutes until crisp. Heaven, y'all.

My favorite course of the evening was our salad, celebrating winter citrus with smooth avocado and the savory sweet undertones of bacon. Enjoy one of our Viking exclusive recipes, and get on down to Greenwood!

Makes 4 Servings

3 tablespoons red wine vinegar 1/4 teaspoon kosher salt 1/2 teaspoon granulated sugar 6 tablespoons extra virgin olive oil 1 teaspoon thinly sliced fresh chives

1/2 medium ruby red grapefruit 1 ripe avocado, pitted and diced Salt and black pepper, to taste 2 cups mixed baby greens 1 cup cooked lobster meat, cut into 1/2 inch pieces 4 slices brown sugar bacon, broken into 1/2 inch pieces

1. For the dressing, whisk together vinegar, salt and sugar in a small mixing bowl. Add the oil in a thin stream, whisking constantly and vigorously, until vinaigrette is emulsified. Add chives and adjust with seasoning salt and/or sugar as needed.

2. Working over the dressing bowl to catch juices, peel and segment the grapefruit. Place the segments into the bowl with the juices. Add the avocado to the bowl and toss gently to coat with dressing to prevent browning.

3. Add the baby greens, lobster and bacon to the bowl with grapefruit and avocado dressing. Toss until combined. Serve immediately.

Proper Bagel (Nashville)

Does anyone else wake up craving bagels? Anyone? Well, fully loaded with lox, veggies and herbs or simple with a slab of cream cheese, the bagel sandwich is coveted after late and sleepless nights. When home in Memphis, I pick up a massive order from City East for my neighbor friends; or if I'm thinking ahead, I special order a batch from my chef-friend Josh Steiner of Strano.

But Proper Bagel, recently opened in the Belmont neighborhood of Nashville, has quickly mastered (and capitalized upon) sleepy Sunday mornings, welcoming hour-long lines for a creative line-up of cream cheese and bagel flavors flown daily from Brooklyn. Its crisp white color palette refreshes the hungry audience, making the line amicable and (somehow) enjoyable. During a quick 24-hour girls' trip to Nashville earlier in the month, the Proper Bagel agenda line item pushed to the very top of our list.

If you thought the everything bagel represented variety, try their spinach everything, slightly dyed a natural green that instills some notion of healthiness. Or if you once tried a cinnamon cream cheese, go for the nutella peanut butter. You can try a spoonful while you wait in line, and no one will judge.

The upscale market menu moves beyond a bagel, though; its Instagram boasts brilliant challah avocado toast and kale salads. Barista Parlor blends are the brews of choice. Hold up, New York, cause these are my bagels of choice! And yes, Memphis, they're worth the drive alone!

Spice It Up

In honor of this Sunday, let's spice things up...in the kitchen. I've consistently craved the additive tastes of sriracha and wasabi on my plate, especially in a bowl of ramen during this cold week in Memphis. Click through a few of my favorite red-hot finds, and let me know how you best prefer to cook or entertain with an extra kick...

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And to serve tonight...

ANGEL HAIR WITH TOMATO, GARLIC & RED PEPPER Makes 2 Servings

1/2 pound fresh angel hair 1/2 cup cherry tomatoes, halved 1/6 cup extra virgin olive oil 2 cloves garlic, sliced 2 tablespoons fresh parsley, chopped 1/4 teaspoon red pepper flakes 1/4 cup fresh grated parmesan

1. Heat olive oil in a medium skillet over medium heat. Add garlic, red pepper flakes and parsley, stirring until fragrant, approximately 2 minutes. Add tomatoes, stirring occasionally for 2-3 more minutes.

2. Meanwhile, bring a medium pot of water to a boil and cook fresh pasta for 3 minutes, until al dente. Drain pasta, reserving 1/4 cup pasta water.

3. Immediately add hot pasta to skillet. Stir in reserved water until sauce is combined. Add cheese, and toss to coat pasta. Serve immediately.

Sticky Toffee Pudding Cakes

I know yesterday was Fat Tuesday. I ate king cake, too; and no, I didn't find the baby. But, I did find a way to continue the sweet tooth throughout this week as we lead up to Valentine's Day. Inspired by Memphis' culinary master Wally Joe, I took a toffee sticky pudding cake from the dessert menu of Acre into my own kitchen. I added a caramel toffee sauce simmered with Pipcorn, a delicious all-natural mini popcorn. It's vegan, gluten free, non-GMO and high in fiber. But most importantly, it's addictively delicious.

Try it out with your hon' this weekend. Or treat yourself. Either way, you'll be sweetly satisfied.

Makes 2 servings

2/3 cup unbleached all-purpose flour 2/3 cup dates, pitted, cut crosswise into 1/4-inch slices 1/4 cup warm water 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/3 cup brown sugar, packed 1 large egg 3/4 teaspoon vanilla extract 2 tablespoons unsalted butter, melted

4 tablespoons unsalted butter 1/2 cup brown sugar, packed 1/3 cup heavy cream 1 1/2 teaspoons rum 1/4 cup sea salt Pipcorn

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Grease and flour two 8-ounce ramekins and line bottom of each with round of parchment paper cut to fit. Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.

3. Bring a large saucepan of water to boil over high heat.

4. Combine half of dates with warm water and baking soda in glass measuring cup and soak for 5 minutes. Drain dates, reserving liquid, and transfer to medium bowl.

5. Whisk flour, baking powder, and salt together in another medium bowl. Set aside.

6. Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses. Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds. With food processor running, pour melted butter through feed tube in steady stream.

7. Transfer mixture to bowl with softened dates. Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.

8. Distribute batter evenly among prepared ramekins. Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins. Cover pan tightly with aluminum foil, crimping edges to seal.

9. Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.

10. While baking, melt butter, cream

adapted from Food.com