Spaghetti Alla Milanese
Spaghetti Alla Milanese is a simple Italian recipe that a beginning cook can execute flawlessly and an experienced one can appreciate.
Cream of Garlic Soup
Cream of garlic soup is only for special people and I don’t understand anyone that won’t eat it. That’s okay. because It leaves more for us.
Crawfish Salad
Pray for leftovers from your crawfish boil so you can make Crawfish Salad the next day. These succulent morsels must never go to waste!
Almost Julia Child’s French Onion Soup
Who am I to improve upon Julia’s french onion soup? It was more an accident than a plan, and I know that it is absolutely delicious.
Turtle Soup
This Turtle Soup recipe begins in Fort Knox Ky. A fishing trip that included turtles was a marvelous adventure for an eight year old.
Lobster Thermidor
Lobster Thermidor is my first love from Antoine’s in New Orleans. I used their cookbook like a Rosetta Stone to decipher the French menu.
Lasagna Bolognese
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.
Carne Asada Street Tacos
Carne asada street tacos are just one of my favorite culinary gifts from Mexico. We have several local restaurants and tacquerias here that I label authentic based upon my trip to Mexico City last summer. I call myself lucky.
Vichyssoise
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.
Escargot
Escargot – Snails. You love ’em or hate ’em. I find that most haters have never tried them. That’s their mistake because who doesn’t like butter, garlic, cheese and fresh bread?
Coq Au Vin
My first taste of Coq Au Vin was years ago, and I learned to make this delicious French classic at home served over brown butter egg noodles.
Cacio e Pepe
The late Anthony Bourdain’s favorite pasta was cacio e pepe. Its simplicity belies its buttery savory flavor, punctuated by the occasional sharp bite of pepper