Make a classic steakhouse salad at “yourhouse”. Using iceberg lettuce for the canvas, you can paint as colorful a picture as you wish.
Togarashi Cheesecake gets its name from a blend of Japanese spices and makes you go hmmm? With Pineapple Chutney and Miso Caramel, you go Yummm.
Making red bean soup while sequestered is a challenge. This was supposed to be navy bean soup, but when I picked up my groceries I found red beans instead.
Try oyster mignonette sauce. It’s the other cocktail sauce with a more delicate flavor. Start with the “mother sauce”, then tweak it for perfection.
Picanha is underappreciated in the U.S., but it’s prized in Brazil. Grilled properly it has that toothsome texture and charcoal flavor you crave.
Unlike a former President we love Brussels Sprouts. I like ’em boiled, steamed and even raw, but my favorite is roasted with sweet-hot honey sriracha sauce.
The iconic shrimp cocktail didn’t begin life as we know it today, it began as a cocktail you drink, and with oysters instead of shrimp. Are you confused?
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.
Soothe your inner caveman (or cavewoman) and play with fire making Bananas Foster!
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.