I love food! I love to cook; I can’t yell it loud enough. When it comes to food or cooking, I am in my happy place. I am always finding ways to remake or tweak a favorite recipe. One of my husband’s favorite meals and a way to his heart is the good Southern staple of shrimp and grits.
Creative cooks don’t hate on matzah, also spelled matzo. They create delicious meals featuring recipes passed from generation to generation, for everything from kugel and matzah ball soup, to matzah blintzes and simple matzah brei.
Cool Spring nights in North Carolina are perfect for a soul-warming bowl of chili The Verandas, especially if you tuck around the chimenea, under the stars, with a local craft beer.
Feeling generally blech? Fighting a head cold, or suffering through the flu? Whether you need a little comfort food, or you’re up next to take care of someone who is ailing, we suggest a huge pot of Chuck Pennington’s Roasted Chicken Soup. The key to the wonderful flavors is to cook each ingredient separately, rather then dumping everything into a stewpot.
If you love them, you really love them. If you don’t, you really don’t. Brussels sprouts. These cute “little cabbages” have their own fan club, and they’ve broken away from the 2- or 3-veg, overcooked, British dinner plate. Although there is something rather old-fashioned about the Brussels sprout, with a few strategic tosses and 25 minutes in a hot oven, they have a refreshed appeal.
Susan Jalbert, owner of Chow Bella Cooks, was gracious in sharing her signature Suga di Compagna, a red sauce – or gravy – to be served over pasta. Susan learned the base recipe in Italy, and tweaked it to perfection. Simple to prepare, it will become your go-to pasta sauce recipe, a thousand times moreRead More
A couple weeks ago, I wanted something to add to a cheese and cracker hors d’oeuvres platter, but not a pricey pate, or salty charcuterie. Something kind of healthy, maybe even veggie-centric, and flavorful but not over-powering.Decades ago, when I lived in Chicago, I used to buy a three-vegetable terrine at Treasure Island in OldRead More