Root Beer Braised Short Ribs

March 28, 2011

The calendar might say spring but much of the weather map suggests otherwise! Whether you’re enjoying the spring flowers or still a few snow showers, I think you’ll still enjoy the deep rich flavors of these Root Beer Braised Short Ribs!

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Wild Shrimp Woes

March 1, 2011

A perk of living in the Low Country region is having access to fresh sweet wild shrimp.  Outside of shrimping regions there is little choice but to purchase frozen or previously frozen shrimp.  That’s ok..no need to feel bad about it, that’s just the reality of enjoying a food item not from your particular region. [...]

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Braising Basics

February 18, 2011

I can think of no other cooking technique that can produce deep intense flavors and fork tender texture with minimal work than the technique of braising. Braising is a combination cooking technique that utilizes both dry heat (browning) and moist heat (simmering) to produce a luxurious melt in the mouth feel and deep flavor out [...]

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Citrus Season

February 14, 2011

Oranges and orange juice, what would breakfast be without them? Browse the produce section of any grocery store today and you’ll certainly find oranges as a staple item available year-round. As a child it was traditional for mom to include an orange as part of our stocking loot at Christmas time. I once asked “why [...]

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Sun in My Belly Neighborhood Cafe

February 9, 2011

Just after the beginning of the year I took advantage of an extended weekend to visit friends in Atlanta.  As is usually the case when I’m traveling and visiting other areas, I always like to seek out unique food vendors, kitchen and cooking retailers, as well as restaurants.  I was first introduced to Sun in [...]

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Spiced Dried Fruit Compote

January 13, 2011
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This spiced compote makes good use of dried fruits available year-round but is best (in my opinion) served during the winter and fall when spicier, deeper flavors are usually more prominent.   Besides, having dried fruit on hand in the pantry means you can put the compote together without much forethought.  I have been using it [...]

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Saffron- Buyer Beware

January 11, 2011
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Saffron has long been considered to be the world’s most costly spice.  Mentioned as far back as Biblical times, it has been grown from India through the mideast and all over Europe.  Saffron is the stigma of a purple fall-flowering crocus.  Each flower only has 3 stigmas and the flowers as well as the stigmas [...]

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Georgia State Farmers Market

January 7, 2011
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Each time I travel to or from Atlanta there’s a sign on the east side of Interstate 75 that always catches my eye, not because it’s fancy, flashy, or particularly unique, but because of what it says:  “State Farmers Market”.  Unfortunately I usually seem to be passing through the area on some sort of timeframe…either [...]

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New Years Food Traditions

December 31, 2010
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Happy New Year! I suspect I’m not the only one making the annual comment “wow, where did the last year go?!”  Now here we are on the start of a new decade as well!  Hard to imagine that it’s been a decade since the Y2K concern and now people are looking toward 2012 to see [...]

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Hands-on Cooking Classes in Savannah

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My thanks to writer Augusta Statz for her great article featuring my classes in this week’s issue of Connect Savannah! Be Your Own Favorite Chef – by Augusta Statz, from Connect Savannah – December 28, 2010 Let’s face it – holidays are known for being fun and festive, but they can easily become overwhelming.  For [...]

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