When the weather starts getting that chill in the air, my mind turns to stew and soup. Here is a hearty recipe that I will have on rotation. There are a few steps, but none are complicated. Here is how […]
Pork and Mushroom Stew Read More »
I am a fan of recipes that have protein, carbs, and vegetables in one dish. And because I love teriyaki chicken, this recipe ticks all my boxes. It is delicious, easy to make and ready in about 45 minutes. First,
Teriyaki Chicken Casserole Read More »
I ran across a recipe that Helen Corbitt – a Texas culinary maven – created for Edward, the Duke of Windsor when he visited Dallas. As you know, the Duke later became King Edward the Eighth and abdicated the throne.
The Duke of Windsor Sandwich Read More »
The other day, it was rainy and overcast all day and put me in the mood for Gumbo. I have been making Chef Paul Prudhomme’s gumbo – a New Orleans celebrity chef whose specialties were Creole and Cajun cuisines –
Chicken and Andouille Smoked Sausage Gumbo Read More »
Neiman-Marcus. The name itself evokes a sense of luxury, exclusivity, and impeccable customer service. And if you have ever dined in one of their restaurants or cafes, you know the same can be said for their food and service. I
Neiman-Marcus Chicken Casserole Read More »
There is a controversy surrounding Brunswick Stew: did it originate in Brunswick County VA or in Brunswick GA? I choose to believe the latter since I spent several years growing up near there. What is not controversial is my dear
Chicken Brunswick Stew Read More »
A leg of lamb roast is not always practical for 2-3 people. And sometimes you can find a 1-2 pound lamb roast at the market. When you do, this recipe is perfect. Everything cooks on one sheet pan so It
Mini Herb Crusted Lamb Roast Read More »
I remember my mother making Chicken and Dumplings. I also remember thinking it was too much trouble, but it was one of my sister’s favorites. My version has more vegetables and is easier though it has a few steps. I
Chicken and Dumpling Ragout Read More »
This recipe is so easy, it is like not cooking at all. And so versatile – I have served it as an appetizer or luncheon or light dinner with a caprese salad. It uses mostly pantry staples and tuna is
Tuna Stuffed Shells Read More »
This is one of the easiest weeknight dinners I know. And delicious. I have also served it to guests on the weekend and they loved it. I use 20 ounces of refrigerator ravioli; if you use frozen, let it thaw