Marrow Butter and Toast
Marrow Butter is the way to introduce that picky eater to bone marrow. It looks delicious and one taste is all it takes to set the hook.
Cheese Ball with Chipped Beef
I channeled Hercule Poirot while investigating the origin of our Thanksgiving Cheese Ball, but the answer surprised me.
Hush Puppies
Hush puppies are a Southern, traditional side for fried fish with room for your personal twist of ingredients.
Arkansas Cheese Dip
The U.S. Senate voted Arkansas cheese dip better than Texas queso in a blind taste test. Read the rest of the story here!
Fried Dill Pickles
Fried dill pickles hold a special place in the heart of Arkansans because they were created here and because they taste so good!
Shrimp Cocktail
The shrimp cocktail began as a cocktail that you drink, and made with oysters instead of shrimp. Are you confused?
Smoked Salmon Creole
Inspired by a dinner in New Orleans, Smoked Salmon Creole reminds me of a deconstructed bagel and lox, sans bagel.
Elvis on Horseback
Elvis Presley’s favorite peanut butter and banana sandwich was the inspiration for this creation called Elvis on Horseback.
Marrow Bones
Marrow Bones are wonderful. Marrow has a creamy, slightly nutty flavor and tells you it’s the “other butter”. That’s why we like them.
Escargot
Escargot – Snails. You love ’em or hate ’em. I find that most haters have never tried them. That’s their mistake because who doesn’t like butter, garlic, cheese and fresh bread?
Cacio e Pepe
The late Anthony Bourdain’s favorite pasta was cacio e pepe. Its simplicity belies its buttery savory flavor, punctuated by the occasional sharp bite of pepper
Home-Made Guacamole
Mexico City is an amazing place with 23 million inhabitants – one of the largest cities in the world. While there, I had the opportunity to taste and compare their guacamole to mine.