Arnaud’s – New Orleans
A visit to Arnaud’s must begin in the James Beard Award winning French 75 Bar, then finish in the dining room enjoying dishes developed over 100 years.
Shrimp Cocktail
The shrimp cocktail began as a cocktail that you drink, and made with oysters instead of shrimp. Are you confused?
Cocktail Sauce
James Beard of culinary award fame was not a fan of cocktail sauce. In fact, he called it “the red menace”. Regardless, a great cocktail sauce belongs in the repertoire of any home cook.
Bananas Foster
Soothe your inner caveman (or cavewoman) and play with fire making Bananas Foster!
Rolls Royce
Rolls Royce invokes thoughts of luxury and elegance. While we may never own one, we can experience the luxury of a cocktail classic.
Crispy Chicken
While working on her PhT, putting hubby through, my better half fixed this quick, easy and delicious crispy chicken. It’s as terrific now as it was then.
Asparagus with Hollandaise
Asparagus with silky, smooth hollandaise sauce is the most classic vegetable dish you can make. Watch for it when in season!
Spanish Carajillo and Pousse-Cafe
Spanish Carajillo and a Pousse-Cafe are two of my favorite after-dinner coffee cocktails, providing everything for a chill evening.
Almost Julia Child’s French Onion Soup
Who am I to improve upon Julia’s french onion soup? It was more an accident than a plan, and I know that it is absolutely delicious.
Fort Smith, AR – The List
Choosing “The List” is packed with pressure. We love many independent eateries in Fort Smith, but these stand out as my favorites!
Peach Sorbet
Peach Sorbet, with its delicate aroma and flavor is the perfect amuse bouche, re-invigorating your palate between courses.
Juno – Chicago
We were anxiously anticipating our last supper in Chicago, an omakase feast from Chef B.K. Park. Juno, is one of Zagat’s “Hottest Japanese Restaurants in America” and, of 200 sushi restaurants in Chicago, rated best by Chicago Magazine. Now you know why we were excited.