Picanha
Picanha is underappreciated in the U.S., but it’s prized in Brazil. Grilled properly it has that toothsome texture and charcoal flavor you crave.
Roasted Brussels Sprouts
Unlike a former President we love Brussels Sprouts. I like ’em boiled, steamed and even raw, but my favorite is roasted with sweet-hot honey sriracha sauce.
Shrimp Cocktail
The iconic shrimp cocktail didn’t begin life as we know it today, it began as a cocktail you drink, and with oysters instead of shrimp. Are you confused?
Cocktail Sauce
James Beard of culinary award fame was not a fan of cocktail sauce. In fact, he called it “the red menace”. Regardless, a great cocktail sauce belongs in the repertoire of any home cook.
Bananas Foster
Soothe your inner caveman (or cavewoman) and play with fire making Bananas Foster!
Crispy Chicken
While working on her PhT, putting hubby through, my better half fixed this quick, easy and delicious crispy chicken. It’s as terrific now as it was then.
Asparagus with Hollandaise
Asparagus with hollandaise sauce is as classic a vegetable dish you can make. It’s the king of green vegetables.
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.
Peach Sorbet
Peach Sorbet, with its delicate aroma and flavor is the perfect respite between big, bold tastes because it re-invigorates your palate for the next course.
Turtle Soup
This story begins in Hardin County, Kentucky near Fort Knox and it ends eating delicious Turtle Soup. I was taught to fish by my grandparents. Many a time we loaded up the Buick with our cane poles, bobbers and bait to head to fishing ponds on my Aunt’s farm property. For an eight year old these trips were marvelous adventures.
Hollandaise Sauce
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others. Marie Antoine-Careme and Auguste Escoffier said so!
Lobster Thermidor
Antoine’s in new Orleans has many classic dishes on the menu, but the most memorable to me was their Lobster Thermidor. Roy F. Guste, Jr. the proprietor, broke ground by publishing a cookbook and sharing his recipes. Most restaurants guard them zealously, especially when they were in the family for generations.