Chicken and Andouille Sausage Gumbo with a dark mahogany roux and the holy trinity of vegetables will satisfy that Cajun craving!
Chilled tomato caprese gazpacho screams sum-sum-summertime, just like the Jamies sang in the 50’s. Don’t you love fresh tomatoes?
Potatoes confit is easily made by the novice cook, but the flavor will convince you it was made by a three-star Michelin chef.
The aroma and flavor of elusive and pricey morel mushrooms are unsurpassed in the fungi kingdom, but sometimes you gotta have ’em!
Hasselback potatoes are the perfect change of pace when you want something besides a regular baked potato, but don’t want to get too crazy!
Buttery, caramelized Roasted Garlic is delicious. Add goat cheese and pesto sauce to make it the addictive canape you dream about.
The traditional name is Pesto Alla Genovese, but it’s commonly called Pesto Sauce. It’s a must have for any cook and I just call it good!
The prime rib roast is the most magnificent cut of beef, perfect for a holiday celebration and fit for a King.
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.
Traditional Chimichurri sauce has only six ingredients, so don’t be fooled by imposters that throw in everything but the kitchen sink.
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?