Cajun Meatballs & Spaghetti
Sometimes you’re hungry for homemade but your busy day got in the way. Not to worry. These meatballs are easy to make but even easier to make ahead, freeze, and warm up on no notice. And while we’re being lazy reach for the pantry and cover that pasta with a jarred sauce. Not just any…
Vanilla Ice Cream
Intensely vanilla this is the standard never fail classic. The difference between now and years past is the ability to do this in a machine on your counter top. No more packing ice and salt into the outer rim of the freezer, no more dripping the fresh made cream onto the grass and having the…
Ragu alla Bolognese
Everyone needs a good basic ragu meat sauce and this one is a variation on the one our neighbor used to make when I was growing up. She was “Miss Nonna” to us and her husband was an angostura bitters importer which I thought was the ultimate exotic profession (and notable by its absence at…
Chicken Clemenceau
Chicken Clemenceau, named after Georges Clémenceau, the World War I French President, is one of the backbone dishes of New Orleans restaurant cuisine, probably because it’s a composite, easy to assemble entree and who doesn’t like fried potatoes? As a kid I used to order the shrimp version at Galatoires mostly because I loved shrimp and…
Kolaches
My first experience of kolaches came on a family car trip where we pulled over for gas in this little town north of Waco. Inside was a small case of pastries and a family of extremely blond people speaking a foreign language that was not Spanish. Hmm… Come to find out that the pastries and…
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