I love winter for a multitude of reasons, the first, of course, being that I live in sunny Southwest Florida and a winter day for us is a balmy 60 degrees. But a close second is the seasonal fare that accompanies winter weather: root vegetables, casseroles and...
Friends, I can’t believe it: Thanksgiving is almost here. (Wasn’t it just the Fourth of July? I swear it was yesterday that I was freezing homemade popsicles and making batches of potato salad for summer picnics.) But now November is creeping up on us, and...
My son Eric created this recipe. It is amazing and very tasteful so a small amount goes a long way. 1 package kumquats-sliced thin, stems removed 2TBSp. brandy 3 TBSP. red wine vinegar 3 TBSP. sugar 1 TBSP. butter ½ cup orange juice 1 TBSP. apricot marmalad...
Cupcakes started it all, of course—those individual treats that went from second-grade-class-party staple to haute couture in a matter of months. (Seriously, how many cupcake shops have sprouted up in your city recently? I’ve counted at least three in mine...
Judi and Matt at Brasserie BeLge http://www.youtube.com/watch?v=H65NgNBsp9Y ...
Learn how to cook Fried Red Tomatoes with Judi Gallagher and Matt Orr. httpv://www.youtube.com/watch?v=TYjcOlcAAdw ...
I ask you: Is there any better breakfast food than a fresh-from-the-griddle blueberry pancakes, smothered in butter and flooded with pure maple syrup? My mouth is watering just thinking about them. Mmm, and there’s also blueberry pie, blueberry cobbler, blue...
Making soup is considered an art form. Don’t think of it as dumping everything in a pot. Think of it as flavor profiles. Adding savory and saffron and lemongrass elevates flavors. 4 boneless chicken thighs 1 large boneless chicken breast Dried sage 1 TBSP. c...
By Judi Gallagher – The holiday season is full of many things: twinkle lights, snow, presents, parties. And that last thing runs the gamut in terms of type and theme – there are the ubiquitious ugly-sweater parties and open houses, of course, but there...