To set the mood for our Bastille Day dinner we decorated our home with bleu-blanc-rouge flags and relied on Elizabeth David’s French Provincial Cooking for recipe inspiration. Continue reading Bastille Day Dinner Celebration
The visual success of this recipe depends on sourcing vegetables which can be sliced into similar-sizes and arranged into patterns. Roma tomatoes, Asian eggplant, and leeks can be found in diameters which approximate that of most zucchini. Continue reading Ratatouille Tart with Red Pepper Paste
Hot meats, burgers and hot dogs from the grill and heavy, carbohydrate-rich side dishes tend to dominate outdoor barbecues in the summer. This fresh vegetable treat can bring some balance to your next barbecue. Continue reading Cool Cucumber Canapés
Frozen puff pastry and rotisserie chicken make this recipe easy. Continue reading Chicken Pot Pie with Puff Pastry
The Collard Green Melt is a vegetarian interpretation of a Reuben Sandwich. Continue reading Recipe Reconstruction: Collard Green Melt
Dining at Alinea stimulates all of the senses (taste, touch, scent, sight, and sound) and explores elements of earth, wind, water and fire. Continue reading Beginning something new with Alinea
But let’s move on and talk about what we have to be thankful for. Each of my favorites borders or falls within the Parkways of Midtown Memphis (North, East and South) and no further west than the Medical Center. Continue reading Brunching So Hard in Midtown Memphis
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
Chipotle tries too hard to be funny and finds a way to boost fiber intake in chips and salsa. Continue reading I Ate at Chipotle so You Don’t Have to . . .
A peanut butter and mayonnaise sandwich tastes like a tangy peanut butter sandwich. Continue reading Taste Testing the Great Depression?
