Skillet cornbread is what Grandma made, so good, it was magical. I have her cast iron skillet, so I do the best I can to replicate her masterpiece.
Sitting down to dinner with fried okra is like sitting down with a tub of popcorn, betcha can’t eat just one! This is an Arkansas Original.
Double crust peach cobbler not only has a delicious peach filling, it also has the perfect ratio of crust to filling for that deeply satisfying taste.
There’s nothing like earthy, creamy flavor that screams mushrooms. That’s what I was searching for when tweaking and refining this delicious mushroom soup.
When fresh scallops arrived unexpectedly on my doorstep it was like a quick-fire challenge, when Padma says “You have 30 minutes and your time starts now!”
Why shells and cheese? Most recipes call for elbow macaroni so it’s a fair question. If you have read many of my recipes you probably know I travel off the beaten path of conformity, but it’s not different for difference sake, there’s a reason. Shells have more surface area and have a nice pocket to fill with cheese sauce.
Anthony Bourdain’s roasted cauliflower with sesame is the cauliflower recipe of all recipes. It’s so delicious that I could compulsively eat it all.
Pray for leftovers from your crawfish boil so you can make Crawfish Salad the next day. These succulent morsels must never go to waste!
Using a 60’s metaphor, a smoked and flame seared porterhouse steak is mind-altering. Who knew you can trip on prime black angus beef?
Make a classic steakhouse salad at “yourhouse”. Using iceberg lettuce for the canvas, you can paint as colorful a picture as you wish.