Maine lobsters are a big treat, so why not get the most out of them. After our lobster boil a couple of weeks ago, link to post here, when Meakin had live (...)
Chicken Marengo is one of my all time favorite French recipes, dating from when I first learned to cook as a new bride. This recipe is from my first cookbook, (...)
Chicken marengo – french dish invented by napoleon's chef in 1800
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Chicken Marengo is one of our favorite easy “go-to” dishes. If you use boneless, skinless chicken breasts, it can easily be made in under an hour and the (...)
As Chef Emeril would announce at the beginning of his “Emeril Live” cooking show on the Food Network, “Stuart is in the house.” By way of introduction, Stuart (...)
Smoked salmon pizza on naan flatbread by jacques pepin
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I was flipping through Jacques Pepin’s newest cookbook, More Fast Food My Way, when I came across a recipe for Smoked Salmon Pizza served on naan flatbread. (...)
This Spanish-style stew is packed with tons of flavor and highlights saffron, sherry vinegar, and Spanish chorizo. Chorizo as you know comes in two forms – (...)
We have fallen head over heels in love with a hot juicy steak topped with cold peppery arugula dressed in a tart lemony vinaigrette and finished with sharp (...)
This orzo salad makes enough to feed a crowd and is perfect for entertaining because it can be made ahead and served at room temperature. For a more (...)
The food world lost one of its greats on September 29, 2013, when Marcella Hazan passed away at her home in Longboat Key, Florida. It was Marcella Hazan who (...)
Pat conroy's crab cakes: his legacy to the food world
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Pat Conroy, one of the great writers of our time, passed away this last March. In honor of Pat, I am revisiting his fabulous crab cake recipe today. The (...)
Parmesan chicken topped with a salad is one of our favorite Ina Garten recipes. Often it’s the recipe I go to when I want a dinner that’s not complicated but (...)
Roasted lemon chicken with rainbow carrots by Barefoot Contessa
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Have you bought your copy of The Barefoot Contessa’s latest cookbook How Easy is That? If not, you’d better hurry if you want it under your tree for Christmas. (...)
Jacques Pepin is probably the best known French chef in America. Through his popular cooking programs on public television and his many cookbooks, he’s been (...)
We have been craving seafood after feasting on lots of meat during the holidays and ending with a gorgeous prime rib for Christmas. This Italian seafood salad (...)
Herb-marinated pork tenderloin with greek panzanella salad
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This is one of the best two recipes to serve together and even though the list of ingredients is long, don’t be scared. It’s easy and a lot of it is done in (...)
Mexican chicken soup with homemade tortilla strips
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One of the things I like about recipes from Ina Garten (The Barefoot Contessa) is that you always can count on them to turn out great. This soup is no (...)
I hope everyone who celebrated Thanksgiving this week had a fabulous feast with family and friends and hopefully didn’t eat too much.Thanksgiving for us this (...)
Hot dogs with grilled coleslaw – a staff favorite at food & wine
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Hot dogs with grilled coleslaw are staff favorite at Food & Wine magazine. With the first taste they became a favorite of ours also. They are perfect to serve (...)
Jacques pepin pork sausage rolls with potatoes, onions and tomatoes
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One of the joys of having a recorder is to be able to record our favorite television series and watch them at our convenience. Jacques Pepin’s Essential Pepin (...)
There’s a new wave of entertaining popping up in homes throughout the world. It’s called the coffee-table movement. More and more people today are serving (...)
This dish began as a simple Spanish chicken and rice dish and by adding some saffron, Spanish chorizo and shrimp I was able to turn it into a party friendly (...)
When the weather turns chilly you can never go wrong with comfort food. Beef Bourguignon happens to be one of our favorite comforting dishes. I’ve had vertigo (...)
We’ve prepared Pork Marsala several times in the past few weeks and the sauce alone is worth making this dish. Truthfully I had forgotten how much I love (...)
We like to serve bruschetta or crostini as appetizers with drinks or wine because they are easy and affordable.All of the recipes here are simple to (...)
