New Orleans is one of our favorite places. On our first trip there, in the 70s, we visited - through pure luck - two of its greatest restaurants: Antoine's, where we had pompano en papillote (in a paper bag) and Brennan's, for its famous breakfast. We took away two Hurricane glasses and The New Orleans Restaurant Cookbook… Continue reading Yams Richard (ree-shar)
For holiday feasts, that is. I have nothing, exactly, against the standard green bean, mushroom soup, onion things casserole. But unless you make it from scratch, it just doesn't compare, for flavor with this easy and candy-esque treatment for b'sprouts. One of the secrets, of course, is bacon. The other is to cook the heck… Continue reading Brussels sprouts are the new green beans
My first cook book was the Craig Claiborne classic, The New York Times Cook Book. My now ancient, paperclip bookmarks tell the story of why I bought it. Thanksgiving. Bookmarked are "Turkey," "Basic Bread Crumb Stuffing," "Mashed Potatoes," and "Cranberry Relish." I have referenced the last one each year that I've made Thanksgiving dinner. This version uses… Continue reading Dad’s Holiday Cranberry Relish
How Chef John Makes "Punkin" Cheesecake - a Must See! Chef John does it again. The Queen has asked for pumpkin cheesecake. I check out the version on ATK, but am so taken with Chef John's production values, I decided to include his version here. Dad's version will revert to a graham cracker crust and… Continue reading Pumpkin Cheesecake
A friend, Betty Lou M., who grew up in Richmond, Virginia, says she has made this recipe ever since before she was a young bride 60+ years ago. These beans are very easy and mighty good, a great side for any occasion. We think they would probably be even better with fresh, local green beans, but we've been too lazy to try this. We're pretty sure these beans are close to the ones at Cracker Barrel.