From the lumber camps of old to the family breakfast of the affluent, baked beans have graced our homes for centuries. It is quite simply one of the most perfect meals, from an economic standpoint to the “filling” aspect. … Continue reading
With spring now officially behind us, even though the weather hasn’t cooperated here in the Northeast, I simply need to add a bit of springtime flavors in some cold weather desserts. Enjoy my rendition of carrot cake spiked with sunshine. … Continue reading
Hello everyone. I was just approached by Rich Travis, the Senior Events Manager of The Polar Seltzer Great Chowder Cookoff in Newport, Rhode Island. This, my friends, is the World Championship of Chowder Cookoffs. Last years winner, FROM A SOUTHERN … Continue reading
Okay, I am going to add an adult Easter treat now. Although fresh strawberries are a ways off from being in season now, I have omitted strawberries but have replaced the flavor with strawberry extract AND rum. Although you may … Continue reading
Yes, I could give you an ingredient list for the recipes below but who really has the time? And when we are talking about children, these recipe lists are just as tasty in their eyes. So get to cooking everything … Continue reading
Seems as though I just got done with warm weather recipes using fruit and berries. Now here we are in the colder months and, again, I am using nature’s bounties. Goes to show you that there is no reason what-so-ever … Continue reading
We all love Mac and Cheese and there are many ways of preparing it so that it is more filling. Try adding gnocchi to the lot. A great alternative to traditional pasta and just a tad more filling. Combining the … Continue reading
Eggs Florentine is classically made as below but with Mornay sauce poured over the top. although I truly love Mornay(cheese sauce made with Parmesan and another cheese)sauce, I wanted to go healthy, just for one morning. I added some grated … Continue reading
I have made literally 100s of stuffed chickens, be it Cordon Bleu’s, Kievs or Broccoli and Cheese and although they are delicious, crispy and turn out beautifully, they were not perfect. Yup, that’s right! Not perfect! Sometimes the breading will … Continue reading
Ever wonder why that little triangular tail is always left on the whole chicken? (Yeah, I have never wondered either) This is called the Pope’s, or Cardinal’s, nose. It at one time was a derogatory term for an Italian because … Continue reading
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