Cuba Revisited: The New Paladares- and a Recipe for Plantain Chips
Two new paladares in Havana, 304 O’Reilly and its sister place, El Del Frente, make a big impression.
read more
Remembering Paul Prudhomme and Crawfish Cornbread Dressing
New Orleans lost two towering figures this fall – legendary music producer and singer/songwriter, Allen Toussaint from the music world, and seminal American chef, Paul Prudhomme from the world of food.
read moreHerb and Mustard Roasted Pork Tenderloin
An easy, yet elegant, preparation for pork tenderloins.
read moreQuick Preserved Lemons and Preserved Lemon Aioli
A jar of Preserved Lemons used in Preserved Lemon Aioli help to ease my transition back into my daily life after a long road trip, and from the last days of summer heat into fall.
read moreBLT with Shrimp Salad – and Green Onion Ranch Dressing
This BLT with Shrimp Salad borrows from a classic sandwich to make a great summer entree salad.
read moreOven Roasted Beets with Creamy Cilantro Lime Dressing
Oven Roasted Beets are a classic. Serving them with the Creamy Cilantro Lime Dressing was new for me, but worked fabulously.
read moreSweet Potato Pureé with Roasted Garlic
Sweet Potato Puree with Roasted Garlic is a stand out side dish for late winter into spring- or anytime of year.
read moreFive Easy Bites for Holiday Entertaining Part 3 – Gougères
I can’t think of many easy little bites that go better with Champagne than Gougères, a savory bite of choux paste (the same pastry used to make Profiteroles) with cheese baked into the dough.
read moreFive Easy Bites for Holiday Entertaining Part 2 – Rosemary Spiced Nuts
Here’s a fix for keeping more of the spice mixture on these irresistible, warm out of the oven, Rosemary Spiced Nuts (aka Union Square Bar Nuts).
read more
