The name Etouffée refers to “smothering” the seafood with a heavy sauce. This method of cooking has its roots in Creole cuisine, and if you take the time to prepare this…
Cranberries are native North American fruit with relatives growing wild in the bogs and marshes of Northern Europe. When the Pilgrims arrived in America, they were instructed in an…
A little history about pumpkins from “the Frugal Gourmet Cooks American” “We received the gift of the yellow gourd from the Indians, of course. When European explorers hit the…
This lovely dish can be served year-round, for lunch or dinner. Your guests will be impressed with this Salmon Soufflé on a chilly October evening, as it is rich…
No recipe today, just a photo. Enjoy!…
The pumpkin season is upon us. Well, everything is pumpkin now. I was in an elegant and sophisticated mood a few days ago, searching for some recipes for Friday…
Use fresh seasonal ingredients, organic eggs, and have fun if you are cooking for a party!…
“September is like no otherIt’s days change color and weatherNo other month can say quite the sameFor every day, I can feel the change It’s cool breezes start out…
Appetizers/ Vegetables
Sizzling Smashed Potatoes with Garlic, Dill, Curry and Smoked Paprika – Great Appetizer!
Inspired by White on Rice Couple…
It was the sight of apple blossom on the tree outside the kitchen window that set me to begin a book. I didn't know then what I saw or…
“No spring, nor Summer Beautyhath such grace,As I have seen in one Autumn-all face”. John Donne Chutneys are made from finely cut ingredients, cooked slowly with vinegar, a sweetener,…
These crunchy fritters have chopped walnuts and a lot of herbs. Can be served as a side dish with salmon or roasted chicken. This Yogurt with Lemon and Mint…
There is something magical about making jam at home with ingredients that you planted and harvested yourself. It brings back memories from my childhood. We did not have the…