Here is my version of the ultimate comfort food….cheese grits. I use stone ground white grits for the best flavor and texture, cheddar and parmesan cheese and a healthy…
When I saw how beautiful and tender the collard greens looked in the market this week, I knew it was time to try to make a fresh salad out…
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. …
Here’s a idea for the next time you need to throw together a quick appetizer. As you know, there are many different flavors of hummus available these days, but…
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…
Yum, yum, yum….I daydream about ways to use this dressing. It will turn your basic rabbit food into a plate that you can’t put down. Pick up a roasted…
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…
There are two secrets to this excellent potato salad. One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the…
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…
A buttery, melt in your mouth shortbread base with a dollop of real caramel, a pinch of flakey sea salt and you have before you the Ultimate Caramel Cookie!…
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…
Much more exciting than the average cheese and cracker tray yet not much harder to throw together…here is an idea for a tasty nibble for your next party. ****************************************…
Incomparable to frozen onion rings and infinitely easier than homemade french fries…you must make these if you and your family are onion ring lovers. Keep some buttermilk in the frig and…
Here is a nice hearty salad with a great combination of flavors. It is best warm or at room temperature. I like to cut the cauliflower into flat florets…
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…
Another lovely recipe from the Bob and Melinda Blanchard (Cook What You Love), this comforting stew is based on a traditional recipe for coq au vin. When you add…
This is the best version of marinated black eyed peas, better known as Southern Caviar, that I have ever had. Simplified slightly from The New Southern Garden Cookbook by…
I love sweet potatoes but I don’t want them to taste like dessert, which is why I love this recipe. (Adapted from Emeril Lagasse ) These are warmly…