This is not a recipe. This is what I do on Friday nights. A movie. A bottle of wine. A steak or a filet tail.
This sauce is an adaptation of a sauce from Serious Eats. Adjust the heat level and sweetness by adding more or less red chili flakes
PEANUT BUTTER IS A PERSONAL THING. Growing up, my sister preferred Jiff. I preferred Peter Pan. She liked crunchy. I liked smooth. In my adult
This recipe is from Chrissy Teigen’s, “Cravings, Hungry for More,” cookbook (2018), with a few tweaks of my own. The sauce was delicious with Beef
In the realm of classic French cuisine, any preparation bearing the designation grenobloise—literally, “of Grenoble”, a city in southeastern France—is served with a sauce of browned
This recipe was inspired by the crab cakes with Meaux Mustard Beurre Blanc in “Julia Reed’s New Orleans: Food, Fun and Fieldtrips for Letting
I hear a lot of health conscious people disparage French sauces. Well, trust me, a few tablespoons of a butter-wine sauce is not going to
My favorite Pad Thai is at Café Equator on Severn in Metairie. I have tried to get them to tell me how they make their
This Jerked Chicken recipe is adapted from one given me by a chef in Negril.
Behold the noble cow as captured by Michael Guidry New Orleans artist. This is a deeply flavored, prime-beef-worthy mushroomy sauce that glistens. Nap this over