Ratatouille Casserole
Coriander really brings out the sweetness of the tomatoes. Continue reading Ratatouille Casserole
Category: Course
Poached Chicken with Truffles
Crunchy salt, rich cream & tender truffle-infused chicken overwhelmed with luxurious flavor. Continue reading Poached Chicken with Truffles
Paradise found at Elizabeth’s Restaurant in the Bywater
You won’t eat better food for the price than you will find at @ChefBryonPeck’s Elizabeth’s Continue reading Paradise found at Elizabeth’s Restaurant in the Bywater
Gautreau’s Restaurant in New Orleans’ Uptown
Zagat recently listed Gautreau’s Restaurant as #1 on its list of Top 50 Restaurants in New Orleans. Over 17 years of traveling to NOLA together, we’d never eaten there until last night. There’s no sign above the door to to let you know you’ve arrived at this restaurant in the heart of a residential Uptown neighborhood. While it may feel like a speakeasy, you can … Continue reading Gautreau’s Restaurant in New Orleans’ Uptown
Mr. B’s Bistro
The fresh baked French bread brought to the table in a paper sleeve to keep it warm is perfect for tearing and sopping up the velvety gumbo broth. Continue reading Mr. B’s Bistro
Domenica
The Tagliatelle with slow cooked rabbit and a porcini mushroom ragu drew my attention immediately. Continue reading Domenica
Andrew Michael Italian Kitchen
Andrew Michael Italian Kitchen showed no sign of resting on their laurels last night. In fact, their game is just getting better. Visit them soon to taste this current menu. Continue reading Andrew Michael Italian Kitchen
African Peanut Soup
I think my mother introduced me to the African Peanut Soup at the Brushmark Restaurant at the Memphis Brooks Museum of Art. Since my first exposure to peanut soup, I’ve tried many variations which include yams or sweet potatoes. The soup shares a history with the slave trade here in North America making it a notable contribution of African American cuisine. While I enjoy versions … Continue reading African Peanut Soup
Pâté de Campagne
I’ve been reading the lyrical writing of Elizabeth David’s French Provincial Cooking this week. Published in 1960, the book describes David’s experience of food in the provinces of France away from the bright lights and big kitchens of Paris. English by birth, David fell in love with the cookery of the countryside in her formative years. She describes the post-World War II French food scene … Continue reading Pâté de Campagne
Spicy Pork Lettuce Wraps
Countless variations of Asian-themed lettuce wraps exist. I created this recipe based on ingredients already in my kitchen along with a few others for which I shopped. This dish is light, low-carb, and paleo. If pork is not your thing, try ground chicken or tofu crumbles instead. Other fresh ingredients are possible as additions or substitutions. This dish can be a satisfying dinner or an … Continue reading Spicy Pork Lettuce Wraps
Place at the Table 