Sweet potatoes and apples. Nothing more reminiscent of Fall than this combination… the light sweetness of the potatoes with the the tartness of the apples. This recipe is in my cookbook but I have tweeked it a bit by adding a crunchy topping. Browning the butter and adding the salt to the raisin bran is…
Nothing screams Thanksgiving more than Cornbread Sausage Dressing. And this recipe gets me started on the prep of what is…
Turkey Gravy is probably the most important recipe of the Thanksgiving menu! It is what makes all the other dishes pop! So to have it the way it should be, you must make the turkey stock. It is so simple and can be done months ahead. Its’ flavor is distinctive, totally different than chicken stock. Do…
Cranberry Conserve
This tart has been a big favorite with our Provence groups. Perfect as a first course with a bit of arugula on the side, or use it as a luncheon entrée. I am giving you the recipe pretty much as it is in Yotam Ottolenghi’s book “Plenty”, but of course, I have ‘dished out’ some…
Every year about this time I go into lavender wand production. I am obsessed. Many of you have expressed an interest in learning how they are made. So, hopefully, this straightforward photo journal tutorial will help you get started. Typically, I cut the lavender early in the morning while it is still cool. It…
Mussels in White Wine Sauce (Moules Marinières) with….
Flavors that always please! ……..Nothing else needs to be said. The flavors of a BLT minus the ‘L’. It can also be used as a salad dressing….think Cobb Salad.
This menu originated with Chef Chris Diehl, of Cypress (now closed) fame in Charleston. Several years ago, I was fortunate enough to be part of a photo/food workshop where he was the ‘food’ portion of the program. What a treat! This menu, one of the easiest that you will ever do, can be done totally…
Sète is the little Venice of the Languedoc. Canals, fishing boats, quaintness, and local character abound.