The Classic Dish Is there anything more classically French than coq au vin? The dish was developed to take a tough old rooster and turn it tender. Since almost no one uses a rooster...
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Shrimp Campechana
What is Campechana? A chilled street food from Campeche, Mexico, which mixes shrimp and avocado in a cross between cocktail sauce and salsa. It’s a great favorite in my city of Houston, where it...
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Chicken with Artichokes and Mushrooms
What’s for supper? A wonderful dish of chicken with artichokes and mushrooms in a sauce flavored with sherry and rosemary. How long this takes to cook depends on whether you use fresh artichokes...
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Sausage and Roasted Garlic Pasta
So day 394 of bunkering down . . . just kidding. But it feels like it, dammit! Here is an easy comfort food recipe sure to make your tummy smile. We need all the...
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Squash and Corn with Roasted Poblano Peppers
This flavorful dish combines fresh squash and corn, with the smoky flavor of a roasted poblano pepper. The tomato adds a little kick of acidity. I used yellow squash this time, because I’d found...
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Muffin Pan Frittatas: Great Make-Ahead Breakfast
Easy muffin-sized frittatas -- a delicious answer to the weekday breakfast conundrum....
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Mom’s Pot Roast
With my Mom's pot roast, we're traveling back in time to the 1960's for a succulent, melt in your mouth favorite. I promise -- it's worth the trip!...
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Miss Ida’s Okra and Tomatoes
It's summer, and all over the South, okra is coming out of gardens by the bushel. Here is the Miss Ida's recipe for a wicked stewed okra and tomatoes, one of my childhood favorites....
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Shrimp Remoulade Two Ways
When deep summer comes to the Gulf Coast South, dishes served cold become the most appealing things on the menu. This brings me to shrimp remoulade, which seems to have been created exactly for...
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Potato Ragout with a Watercress & Endive Salad
Ah, the French ragout. Be still my heart.
A ragout is simply a stew, with or without meat, and this one is perfect for summer new potatoes, and wonderful with a green salad with a...
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