Don’t throw away those Shiitake Stems

Most recipes call for removal of the stems from shiitakes because of their tough and chewy texture, but save the stems to make a mushroom broth. Continue reading Don’t throw away those Shiitake Stems

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New Orleans inspired dinner with wine pairings for a cause

The uniquely American cuisine of Creole and Cajun food in Louisiana influenced by French, Spanish, West African, Amerindian, Haitian, German, Italian, British and Irish influences made sense for this year’s dinner. Continue reading New Orleans inspired dinner with wine pairings for a cause

Braised Chicken Thighs with Lemon Verbena

I began seeing fresh lemon verbena at the Cooper Young Community Farmer’s Market several weeks ago. This powerfully fragrant herb accents some of my favorite hand soaps, I thought at the market, but I couldn’t figure out what to do with the herb in the kitchen. Intimidated, I put off experimentation until my friend David Siefker offered me some of this pungent herb from his … Continue reading Braised Chicken Thighs with Lemon Verbena