THE HOLIDAY SEASON is a time when you become the artist and your kitchen trans-forms into a magical workshop for creating edible homemade gifts. Will Santa fill your stocking with a lump of coal or will you be rewarded with sweets and treats? In the second edition of my family cookbook, Almost as Good as …
EVERY YEAR my neighbors and I host an alfresco dining experience. There’s something special about sharing food with friends under a canopy of live oaks in the crisp evening air. How calming it is to drop out of the weekly rat race and succumb to the pace of the weekend and the quiet, gentle flow …
It’s October. Did I just hear the last gasp of summer? I hope so. Open the windows, plant the fall gardens, toss the sunscreen, put away the white shoes and purses, the seersucker suits and white linen. Cooler nights and a hint of autumn is creeping in bringing colorful fall crops; tomatoes, leafy greens like …
MY FAMILY HAD A TRADITION of eating fresh peaches with Pet milk or evaporated milk. Peaches and cream. You know what I’m talking about if you were part of the baby boom generation. Pet milk and mushroom soup were staples in the post WWII kitchens of the 50s. Remember those canned cling peaches that we …
CHOCOLATE- CREAM CHEESE MOUSSE From “Recipe Girl” This is a decadent, very rich dessert. It’s delicious, but should be served in small portions. I would even suggest serving it in after-dinner drink glasses with small spoons. INGREDIENTS: Two 8-ounce packages cream cheese, softened 2 cups granulated white sugar 2 1/2 teaspoons vanilla extract 1/2 cup …
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TAKING A BITE of the “Big Apple” or 96 hours of Foodies and Friends eating their way through New York City. I bet you thought that when a group of 8 women travel to NYC all they want to do is shop. Wrong! Especially when Foodies and Friends travel together. All we want to do …
I LEARNED BASIC FISHING and crabbing skills at an early age from my dad and my grandfather on the Gulf Coast at my grandparents’ home, Cockes’ Roost, in Clermont Harbor, Mississippi. We would rise early in the morning giddy with excitement and head down to Bayou Caddy with our pirogue and fishing gear to hopefully …
I love this rich, roux based tomato sauce with fish stock. This is definitely one of my favorite Creole recipes. To achieve the complexity of flavors, you must go to your local seafood market and ask for fish bones and heads. Not for the faint of heart! This will give you the depth of flavors …
YOU MAY HAVE deduced from previous articles that I do have a bit of a weakness for and an addiction to chocolate. Chocolate mousse, chocolate raspberry truffle tarts, chocolate dipped strawberries and don’t forget Dark Secrets chocolate desserts. It’s not too difficult to figure out that I have had a long-standing love affair with all …
OAXACA? Never heard of it! I had thoroughly explored the Yucatan in my youth from Isla Mujeres to the ruins in Tulum and Chichen Itza. But Oaxaca? First I needed to get oriented geographically. Oaxaca city is in the state of Oaxaca in the southern region of Mexico. I used the opportunity during the brief …
What I love most about traveling is the opportunity to experience ethnic foods. I long for foods that challenge my palate, expose me to the unfamiliar, and push all of my senses to the limit. What is that spice I am tasting? How did the chef achieve these delicate yet complex layers of flavor and …
MON PETIT CHOU-FLEUR, Literally translated this phrase means “my little cauliflower,” which is a French term of endearment for “my little darling.” You can use it endearingly when referring to your precious family, friends, pets, or your favorite and one of the most versatile vegetables, cauliflower. Is there anything cauliflower can’t do? Cauliflower is a …
