Frequently I’m asked how I come up with new ideas for recipes and menus. There’s no particular method. Each chef is inspired in different ways, just the same that each painter or artist is going to find inspiration from different sources. Quite honestly, the ideas that I tend to like the best are those that were spontaneously generated when perhaps … Read More
Tomato Time
I figured an appropriate follow-up to the previous discussion on “TomatoLand” would be one featuring what else…tomatoes! It’s mid-summer and the tomatoes are popping off the plants! If you’re not growing them yourself then try to get them from a farmstand or farmer’s market for the best flavor. Here in the Savannah area the best tomatoes (and peaches) are … Read More
Tomatoland
If you’ve ever joined me for one of my cooking classes here in Savannah or elsewhere, no doubt you’ve probably heard one of my tirades about the taste (or rather the lack thereof) of grocery store tomatoes. If you haven’t heard my “lecture”, here’s the point: Tomatoes WILL NOT RIPEN once they’ve been picked. Sure, I know you’ve set them … Read More
Tips for Healthy Cooking and Eating
Spring has sprung and is slowly creeping its way northward. Hard to believe but summer starts next month! Here in Savannah the spring visitors have been walking the squares for a couple of months already and locals have been making the most of the beautiful (and comfortable) weather by taking in concerts and celebrations in Forsyth Park. Along with the … Read More
Spring Salad of Peas, Tendrils, Strawberries & Cucumbers
The delicate flavors of young spring vegetables only make their appearance for a short period of time. Now is the time to enjoy radishes, rhubarb, spring onions, and peas while they’re at their peak. While shopping the farmer’s market last week for inspiration for my Easter Brunch contribution I was excited to find pea shoots! Pea shoots or pea tendrils … Read More
Crab-Stuffed Eggs
Yesterday was a beautiful Easter Sunday here in Savannah, GA. It was sunny and bright with temperatures just right for enjoying a brunch outdoors under the canopy of big oak trees. Which coincidentally, is how I spent my Easter Sunday! How did you spend yours? I’ll be posting recipes and photos from brunch in the near future. Now that the … Read More
Tips for Better Hard-Boiled Eggs
Not All They’re “Cracked Up” to Be Easter is this weekend and chances are probably pretty good that you’re boiling and dying eggs this week. Perhaps you’re saying “been there, done that” and are are already anticipating deviled eggs, egg salad, and lots of other uses for hard-boiled eggs. Hard-boiled eggs are about as straight-forward as cooking gets, right? Boil … Read More
Why Boiled Chicken is BAD!
Take a look at most recipes for chicken salad, casseroles, and other items that need cooked chicken and invariably they’ll probably list “boiled chicken” among the ingredients. Most people will probably then put the chicken in a pot, cover with water, add salt and pepper if we’re lucky, and then proceed to boil it until done. STOP!!!! Sure..the recipe calls … Read More
Root Beer Braised Short Ribs
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!
Wild Shrimp Woes
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. Whether fresh or frozen, try … Read More