Oyster Mignonette Sauce
Try oyster mignonette sauce. It’s the other cocktail sauce with a more delicate flavor. Start with the “mother sauce”, then tweak it for perfection.
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 roasted brussels sprouts. This is my favorite, roasted and caramelized with honey and brown sugar.
Shrimp Cocktail
The shrimp cocktail began as a cocktail that you drink, and made 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 silky, smooth hollandaise sauce is the most classic vegetable dish you can make. Watch for it when in season!
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 amuse bouche, re-invigorating your palate between courses.
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.
Hollandaise Sauce
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others and the only one not thickened with roux.