As I sifted the flour, baking powder and salt and beat the eggs, sugar and vanilla extract together, I thought about a mother making muffins for her young son who would grow up to become a man, an airman in the Air Force, a husband, an attorney, a father of three boys, a scoutmaster, and a grandfather. Continue reading Remembering Dad, Family and Vanilla Muffins
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
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 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?
I read several recipes for egg muffins before settling on my own creation to include roasted red bell pepper and zucchini, scallions and sharp cheddar cheese. Continue reading Easy Egg Muffins with Roasted Veggies
A poached egg adds a velvety, luxuriant richness to dry toast, green salads or roasted root vegetables. A soft French omelette with fresh herbs provides a buttery and delicate treat. A poached egg inside an omelette equals pure decadence. Continue reading Poached Egg Omelette
The garlic, fresh ginger, crushed red pepper, turmeric, and mustard & coriander seed amazed us with bold flavors in this hash. Continue reading Eggcellent Indian-Spiced Breakfast Hash
Up until a about 100 years century ago, lard was a popular source of fat for cooking and baking all over the world. In the last decade, trend-setting American chefs began using lard in their recipes (fat rendered from pigs). What changed? Continue reading Give Thanks to the Lard!