Holiday Eggnog
Home-made Holiday Eggnog will forever change your life for the better. You can thank me later. You’re Welcome!
Cachapas
Buttered Venezuelan Cachapas make a great breakfast, but with cheese and ham, chicharrone, or carne mechada make a fabulous lunch or dinner!
Cream of Asparagus Soup
Cream of Asparagus Soup arrives with spring. The first spears of the season are the most tender and make the creamiest soup imaginable.
Gnocchi In Ricotta Cream Sauce With Truffles
Tender Gnocchi in Ricotta Cream Sauce is creamy, cheesy Italian goodness. A few shaven slices of black winter truffle make it next level.
Grasshopper Chronicles – Three Ways
Follow the Grasshopper Chronicles through its evolution over the course of a century. Learn to love this after dinner drink all over again.
Chocolate Frozen French Custard
Chocolate frozen French custard with bourbon and praline pecans is the perfect trifecta of flavor you have waited for!
Beer Cheese
Beer Cheese is made with two of the most beloved things on the planet. Make it, taste it, and don’t forget the warm soft, salted pretzels.
Cream of Garlic Soup
Cream of garlic soup is only for special people and I don’t understand anyone that won’t eat it. That’s okay. because It leaves more for us.
Mushroom Soup
Freshly foraged mushroom soup is full of earthy, creamy flavor, but you can match it with shitaake and cremini from the market!
Vichyssoise
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
Blue Cheese Ice Cream
The mere concept of Blue Cheese Ice Cream was too much for some in our party, and it blew their mind. I got their portion!