Holiday Food Traditions (or Ghosts of New Years Past)

Happy New Year!  Growing up it was always customary for my family to have Oyster stew on Christmas Eve and New Year’s Eve.  I recall asking my mom once about why that was our tradition but unfortunately I don’t recall her answer.  Traditionally oysters are best eaten during the months that contain “R’s” (because they spawn during the summer and … Read More

Gremolata – Add a Spark of Flavor!

I love the cooler weather of fall.  It puts me in the mood to cook!  There’s something about a cool, crisp breeze and overcast skies that puts me in the mood to just spend the day in the kitchen.  Another reason I love fall is because of the heartier richer flavors that emerge again…winter squashes, pungent baking spices like cinnamon … Read More

A Chef, a Nun, and a Pianist…

Several chefs, nuns, and a jazz pianist walk into a hotel…Kinda sounds like the beginning of a bad joke, doesn’t it? Actually it’s not… The better question would be:  What do 14 chefs, a seaside resort, and a healthcare system have in common?  Thankfully NOT a massive case of food poisoning! It does however sound like “Delicious Destinations”  an amazing … Read More

Biscuit Bliss

Black & Blue Biscuits Recently a friend commented that despite the fact that he was born and raised in the South, and grew up cooking with his grandmother, he was somehow shorted on the all important southern “biscuit gene”.  Aren’t all southerner’s supposed to be able to whip out the flour, add some lard and 10 minutes later have biscuits … Read More

Fruit: Is it “Ripe”?

Why don’t grocery store tomatoes taste like the flavorful ones we get from farmstands and our backyard?  Why don’t nectarines found in the store in February every taste like the ones in July? It all comes down to understanding ripeness.  Ripeness in fruit is not based on color alone. Color will change as a fruit becomes ripe (red bell peppers … Read More