Leafy greens are getting their due respect these days, don’t you think? I grew up eating turnip greens and spinach in Mississippi, but not collards or kale, swiss…
Did you know that grits go with everything? Really, they do. Grits and Shrimp…no brainer. Grits and Chicken…yum! I’ve even had Grits ‘n Mussels at a restaurant in Augusta,…
I love the way proscuitto changes when it is slightly warmed. It loses the waxy texture and it’s salty flavor is intensified. Try it in this excellent main…
Use this quick and easy marinade and you will almost feel like you are eating a luxurious beef filet instead of a simple pork tenderloin. If you love the…
“Every so often a recipe comes along that will change your life” These are the words from Jane Daniels Lear that convinced me to try this recipe from Gourmet…
Last week, with sweet summer tomatoes lining my kitchen windowsill, I rediscovered a favorite dish from a few summers ago. Tyler Florence introduced me to this amazing flavor…
In this post I am going to share 4 recipes that I use time and time again. Each of them is featured on someone else’s food blog and…
I’m pleased to report that the best fish tacos I have ever made are also the easiest fish tacos I have ever made. I love it when that…
A tried and true Summertime Classic…. and one loved equally by kids and adults! This recipe adds an extra pop of flavor by soaking the bamboo sticks in a…
A main-dish salad full of the flavors of an Italian Antipasto platter….perfect for a summer no-cook meal. Start with a flavorful rotisserie chicken and be sure to buy the…
Today I am sharing an excellent marinade courtesy of Tide & Thyme. I’ve adapted the recipe for a quick turn on the grill, either gas or charcoal, and…
Here’s a recipe for those of us who love the artichoke hearts that you buy in a jar…so silky and tender from marinating in the herb drenched oil. …
In this tasty salad, think of the potatoes as you would croutons….not the main focus of the dish but a wonderful addition taste and texture wise. The real stars…
From Gourmet Magazine, September 1995, one of my favorite recipes for entertaining. The Jalapeno Onion Marmalade can be made up to two days ahead, refrigerated, then gently…
You can’t go wrong with a grilled skewer of glazed Yakitori chicken. This is a fairly traditional recipe that everyone loves. I used to use chicken breasts simple because…
I first made this salmon as part of a recipe for Wild Salmon Salad with beets, potato, egg and mustard vinaigrette from Sunday Suppers at Lucques, by Suzanne Goin. Excellent…
Eggs tend to go from runny to rubbery in the blink of an eye so I have been working on a simple but foolproof omelette. I heard on…
Don’t let the lack of a syrupy sauce fool you….this quick stir-fry is bursting with flavor! Try it over rice or noodles, wrap it up in lettuce leaves…
This technique, adapted from Fine Cooking September 2008, for roasting boneless chicken breasts produces wonderfully tender, well seasoned meat. You’ll need an even number of boneless breasts with…
The good news is that my Best Ever Salt and Pepper Roasted Chicken with Herbs is also about the easiest ever roasted chicken! The bad news is that you can’t…