The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt
Ge Da Soup makes this Southern cook think of “Chicken and Dumplings” with a Chinese-inspired fresh vegetable twist. Continue reading Make Quick Noodles for Chinese Ge Da Soup
A peanut butter and mayonnaise sandwich tastes like a tangy peanut butter sandwich. Continue reading Taste Testing the Great Depression?
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
Readers decided the top five Place at the Table recipes for 2017 Continue reading Best 5 Blog Recipes of 2017
If you crave bacon and eggs but struggle to find ways to add healthy vegetables to your breakfast, add this recipe to your repertoire . Continue reading Egg Ribbon and Bacon Salad
My first attempt at white chocolate bark proved tasty with beautiful red, green and gold colors, so I am sharing the recipe. Continue reading Greet the Holidays with Red, Green and Gold Chocolate Bark
I’ve experimented with many korma dishes and felt an urge to play with some new ingredients last night for the first time: cauliflower and parsnips. Continue reading Korma with Parsnips and Cauliflower
The nutty nose, apricot preserves with orange citrus and a salty finish paired well with the sweet, smokey carrots and lemony walnut gremolata. Continue reading Pairing Food with Sicilian Orange Wine
My recipe mashup starts with standard ingredients for a Lyonnaise salad and with haricots verts and red potatoes added from a Niçoise salad Continue reading Salade Lyonnaise ou Niçoise?