Red Beans & Rice, New Orleans Style
This traditional New Orleans "Monday lunch" varies a bit each time I make it, but here is one version of this simple and affordable classic. (and you don't have to serve it on Monday, for lunch)
Summer Greens Soup with Gremolata by Berry Lodge Cookery School
Cabbage, Swiss chard, spinach, lemon & pine nut come together to create a fresh summer vegetable soup (soup is pureed in Ireland) that is beautiful to look at and delectable to eat.
Sweetheart Pasta
This is by far the simplest, yet most delicious, pasta dish I make. I call it “Sweetheart Pasta” because it became our favorite date weekend, make-at-home treat while Jack and I were dating in 1999. It seems so simple now, but back then, we enjoyed making this, while sharing a bottle of Jordan Cabernet Sauvignon, and […]