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Monthly Archives: July 2012
It’s summertime and fresh fruit is readily available, so use your favorite fruit as the topping for this perfect summer dessert.
Crab cakes should be crispy on the outside and moist on the inside. But the most important criteria for a good crab cake is the ratio of crab to bread crumbs.
These Tex-Mex egg rolls were inspired by those found at the Cheesecake Factory and are hearty enough to transform these starters into the main course.
There are many different types of gumbo, but my favorite has always been seafood gumbo with shrimp, oysters and blue crabs.
Flatbread is fast, fun and easy to make. You can top it with almost anything or you can add herbs to the dough to make seasoned crackers.
Indian curries are delicious and can be made easily at home. This version of chicken korma comes together quickly and can be made any day of the week.
Boneless stuffed chicken breasts have universal appeal. This recipe utilizes prosciutto, Fontina and a rich brown butter sauce to deepen that appeal.
Sous vide is French for “under vacuum” and refers to the method of cooking food in vacuum sealed pouches at precisely controlled temperatures.
Challah is a lightly sweetened bread with a rich, eggy flavor. It has both a wonderful history and a wonderful taste.
This recipe has been a family favorite for a long time. The peppery flavor of the cream sauce resonates with everyone’s taste buds!