These are not “authentic” Maryland crab cakes. But what else would you expect from a native Mississippian? This is my version of Maryland crab cakes, but feel free to tinker with the recipe, which is forgiving. Just please don’t substitute the Old Bay Seasoning. It is essential for a Maryland crab cake.
This is not your traditional kitschy Italian restaurant chicken marsala. There will be no attached photos of perfectly browned chicken basking in a caramel-colored marsala cream sauce accented by a few small mushrooms. This is a mountain of rosemary scented roasted mushrooms sandwiched in between creamy mashed potatoes and buttermilk-sage fried chicken.
As I cooked my way through The Foster’s Market Cookbook, I stumbled upon a recipe for basil mayonnaise. I don’t even like mayonnaise. I soon discovered that I loved basil mayonnaise. This is the version that I have settled upon with plenty of lemon juice and garlic alongside the basil.
The excess amount of heavy cream in this cheesecake gives it a velvety texture and cooking the cheesecake in a water bath takes it to the next level.
There is something magical about a warm chocolate chip cookie. Add a glass of whole milk, and it takes the experience to another level. So why not try my hand at homemade chocolate chip cookies?
One of my favorite things to do with holiday leftovers is make quiche. And what more perfect of a leftover to be used for quiche than honey baked ham?This recipe is a perfect example of a “what’s in my refrigerator” frittata.This recipe is a perfect example of a “what’s in my refrigerator” frittata. Susan had brought me a large serving of her pimento cheese (which is delicious on a ritz cracker with a glass of cabernet sauvignon). I also happened to have a mountain of sweet potatoes on my kitchen island. And since sweet potatoes go with anything, why not combine them with pimento cheese and eggs?
While my marinara differs from Clemenza’s and most traditional Italian recipes, it has evolved over the last twenty years into a flavor that is woven into the proverbial fabric of my kitchen. I like the sweetness that the onions and carrots give to the acidic tomatoes and wine. I have made this sauce without the wine just to meet comments that my sauce tasted less delicious.
One of my favorite things to do with holiday leftovers is make quiche. And what more perfect of a leftover to be used for quiche than honey baked ham? Whether it be Christmas or Easter, my mom loves to bring over a honey baked ham. We all thought this was especially ironic when she first started doing it…since my husband is Jewish. But my husband doesn’t abide by the culinary exclusions of his religious upbringing and instead delights in the crunchy sweetness of the honey baked ham. His first bite is accompanied by an audible crunch and then an almost banal “uuummmmm” (minus the y-) followed by “this is just so good.”
