A crawfish boil signals party time to everyone involved. Order extra to furnish tail meat and stock for other Cajun and Creole delicacies.
Traditional St. Patrick’s day dinner of corned beef and cabbage with carrots and potatoes. Don’t forget to cook in your best green underwear!
Pay no attention to James Beard’s diatribe about Manhattan clam chowder. He was only protecting his hometown chowder. This is delicious!
English pea soup finds its way onto our menu every spring while they are fresh and available. I love peas and my job is to bring you the best recipe possible. Despite my best efforts I could not create or find one better than Kansas City restaurateur and chef Colby Garrelts. My thanks to him […]
Heavy cream and gruyere cheese make this heavenly scalloped potatoes au gratin a perfect companion to an Easter Sunday ham!
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.
Potato salad. Is there a more iconic picnic dish on the planet? I can’t remember my first taste. Like gravity, potato salad has been here since… the beginning of time.