We love Mardi Gras in our home! Even though traditional versions of Gumbo and Jambalaya have lots of meat, that has never stopped us from enjoying them. I made a delicious version of the Gumbo from my book, Fool a Carnivore, this past weekend and discovered that I had neglected to tell you ...
Deborah Madison is cooking lunch at Davidson College tomorrow!
One of my culinary heroes, Deborah Madison, is visiting Davidson College, just north of Charlotte, North Carolina, as a guest chef. She gave a fascinating class today on winter squash, and offered those of us in attendance the opportunity to taste and compare a number of different winter square ...
Lemon Rosemary Chicken
This is my take on a tried-and-true classic Italian combination. With only 110 calories and seventeen grams of protein per cutlet, you should add this tasty recipe to your repertoire of easy weeknight meals. I prepare the cutlets in a variety of ways—and my son keeps telling me that I need to ...
Be Good to your Basil this Weekend
As summer fades into fall, don’t forget about your precious basil plants. If they are starting to flower and turn woody, you may still be able to get several more weeks of good production if you act now. Go out to your garden and pinch back all of the flowering tops. My plants are enormous by this ...
Two Inch Okra and a Hot Tip
For those of you who want to make jambalaya, gumbo, or other Cajun favorites, look for two-inch okra in your local farmers' markets. Mid-to-late August is prime okra time here in the South, and you need to pick through the piles of fresh okra and get the smallest ones you can find. Large okra can ...
Shooting a Cooking Video
I thought writing a cookbook was hard – then I discovered what it takes to shoot eleven cooking videos in one day! On Thursday, July 19th I had the opportunity to display my cooking skills for an eight hour video shoot with a young filmmaker named Juan Ossa, and his assistant, Natasha Yakimenko. How ...
Pasta with Bolognese Sauce
Every Italian family makes its own version of “Sunday gravy.” This recipe could have just as easily gone in my sausage chapter, but the consistency of the ground meat in the sauce stands out more than the sausage does. A couple of ingredients may give you pause, but please use them. The bread ...
Chicken Pomodoro
In this recipe, I made a bow to traditional chicken recipes by cooking the cutlets first. However, unlike real chicken, the analogue cutlets cook in just two to three minutes on each side. Take the cutlets off the heat and let them rest on a plate while you make the simple, delicious sauce, which ...
