Classic Champagne Cocktail
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Celebratory perfection!
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Sara Jane’s Buckeyes
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I got the recipe for this fabulously indulgent chocolate-peanut butter treat from a dear friend who grew up in Ohio. The name refers to the Ohio state tree; these goodies look like the nuts of the Buckeye.
Read MoreCreamed Kale with Garlicky Breadcrumbs
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Creamed anything is pretty great, but creamed kale topped with garlicky breadcrumbs? Heaven.
Read MoreDeviled Crab Meat and Chicory Salad with Egg Dressing
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This is a deliciously indulgent way to enjoy fresh crab meat!
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Celery Gelato with Rhubarb Compote
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This celery ice cream is wonderfully refreshing, unique and bright. By itself, it might be a cooling way to end a spicy meal. With the compote, which contrasts sweet-tart against creamy, it serves to highlight some of the best flavors of the spring season.
Read MoreSweet Potatoes with Hazelnut Gremolata
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This is a wonderful variation on your basic roasted sweet potatoes. The gremolata adds some zip and the hazelnuts in it, a lovely crunch.
Read MoreLobster with Herbed Egg Noodles and Sherry
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This lobster pasta is a cholesterol bomb but totally delicious and worth it! I used two lobster tails, steamed them, and then made less of the sauces. I did not use or miss the salmon caviar; this is a very rich meal! This dish is not hard but you really have to pay attention and multitask. Have everything ready to go and at arm's length. Do not overcook the pasta before adding it to the skillet or you'll end up with a gummy mass.
Read MoreButter Cookies
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I got this wonderful recipe from my mother-in-law, Claire, who makes dozens of batches every year for any occasion. They are lovely and light, and without thinking, you can eat a ton of them!
Read MoreCoconut Barley Pilaf with Corn, Chicken and Cashews
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This is a lovely recipe by Melissa Clark that takes advantage of items you might very well have in your pantry, fridge and freezer. It's a great way to use barley and combines these flavorful elements in a new, pleasurable way.
Read MoreEmeril’s Barbecue Shrimp
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Nothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreAperol Spritz
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Aperol is a bitter-orange liqueur made by Campari. It's a great addition to any bar, and this Spritz is a classic cocktail.
Read MoreCheese and Sausage Balls, a la Louisiana
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Growing up, cheese and sausage balls were a ubiquitous holiday presence. They are a delicious and easy hors d'oeuvres or snack full of Louisiana flavor and kick.
Read MoreJohn’s Jambalaya
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Jambalaya is a Creole specialty. Meat, traditionally tasso which is a cured ham from south Louisiana, is browned with onions, garlic and parsley and then cooked with rice and Creole spices. This is the recipe my Mom has been using as long as I can remember, and it is perfect! This is the recipe my Mom has been using as long as I can remember, and it is perfect!
Read MoreKale- and Fontina-Stuffed Chicken
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This is a great choice for a quick, delicious weeknight dinner. Butterflied chicken breasts are stuffed with sauteed kale and fontina cheese, wrapped in bacon and then pan-seared until done.
Read MoreMediterranean Shrimp with Roasted Garlic-Chickpea Puree
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Perfectly seasoned shrimp atop a roasted garlic, spiced garbanzo puree.
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Cornbread Muffins With a Kick
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I adapted an epicurious recipe for cornbread to make these honey and jalapeño muffins.
Read MoreSage, Pear, Walnut, Caramelized Shallot and Blue Cheese Crostini
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A wonderful, wintry blend of flavors. While delicious as a crostini, I suspect this would also be delicious as a savory dessert, atop french toast or tossed with pasta.
Read MoreRoot Vegetable Tagine with Preserved Lemon and Chickpeas
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A delicious vegetarian dish adapted from Bon Appétit
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