July 28, 2025
Non Dairy Clafoutis
If you avoid lactose, you may consider the French Clafoutis off limits. But a non dairy Clafoutis is possible with only a bit of adjustment. Eggy and creamy texture like
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July 17, 2025
Seared Chicken with Heirloom Tomatoes
Heirloom tomatoes lead to the longest lines at farmers markets. This affection deserves respect. These tomatoes deserve respect. This dish is one of many inspired by the cooking of Alain
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April 13, 2025
Ramps Potato Cake
In creating this Ramps Potato Cake I varied from the traditional Southern potato cake. The traditional Southern cake is more like a pancake with flour and mashed potatoes. For this
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January 6, 2025
Winter Squash with Rosemary
This is an Italian approach to cooking winter squash; thin cut and pan seared, finished with rosemary and white wine. The result can be a sweet taste of the squash,
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September 30, 2024
Fish with Fennel
Let’s be honest: fennel is a prima donna. She has no intention of being in the background. She will make her presence known. She will be the star. When preparing
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May 17, 2024
Slow Cooker Beef Burgundy
Multi-functional slow cookers offer the perfect solution for Beef Burgundy, blending classic flavors with contemporary convenience. This slow cooker Beef Burgundy recipe presents the techniques needed to accomplish this classical
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April 27, 2024
Easy Banana Bread Muffins
Inspired by banana bread, but grounded by the realities of life I offer Easy Banana Bread Muffins. The muffins offer a few benefits over traditional banana bread. They are: easy
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March 26, 2024
Slow Cooker Mango Chicken Curry
Curry is international. It belongs to so many regions: India for sure, Southeast Asia, Caribbean Islands, British pubs… and, frankly, appreciated everywhere. This Slow Cooker Mango Chicken Curry is a
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February 22, 2024
Stage Plank Cookies
Stage Plank Cookies are a snack and a Southern story with flavor and a back history. As an adolescent, as was common in my small Southern town, I worked summer
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December 28, 2023
Mustard Roasted Cauliflower
Roasting vegetables is about technique. The technique is about removing moisture so that a Maillard reaction can happen. The reaction produces a distinctive taste and a brown appearance from caramelized
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