When I lived in New York City, my friends and I often ate at a bustling restaurant that we loved called Lola’s. It’s been closed now for a number of years, but I fondly remember the delicious fried chicken dish that the restaurant was famous for: Lola’s 100-Spice Caribbean Fried Chicken. Well, it turns out that there weren’t actually 100 spices used in the chicken seasoning. In … [Read more...]
Seafood & Andouille Gumbo
In Louisiana, pretty much every family, cook and chef has their own version of gumbo. Rarely are two recipes alike. This is my favorite type of gumbo - one that begins by making a dark roux. Ingredients: 1/2 cup vegetable oil 1/2 cup flour 3 celery ribs, chopped 2 medium onions, chopped 2 cloves garlic, minced 2 green bell peppers, seeded and chopped 12 oz. andouille … [Read more...]
Easy Autumn Pork Stew
One of my favorite fall/winter dinners is this easy-to-make stew which features pork. You could also use veal for this recipe, which would be equally delicious. Ingredients: 1/4 cup olive oil 1 medium onion, thinly sliced 12 oz. boneless pork (or veal) stew meat , cut into 1-inch pieces 1/2 cup drained, diced canned tomatoes (Italian-style Romas are best) 1 1/2 cup … [Read more...]
Ghost S’mores Dip
With Halloween parties in mind, here is a boo-tiful take on toasted marshmallows with chocolate and graham cracker layers, from the food site Delish. Ingredients: 4 packages of Marshmallow Ghost Peeps 2 cups semi-sweet chocolate chips ¼ cup heavy cream, warmed Graham crackers, for serving Mini-chocolate chips Method: 1. Preheat oven to 450° F. In the bottom of a square … [Read more...]
Pomegranate Rum Punch
Pomegranate Rum Punch If you’re hosting a Halloween party this season, here is a terrific punch recipe with tasty fall flavors, for adults only, of course. Here’s how to make it. Ingredients: 4 hibiscus tea bags 1 small cinnamon stick, smashed 1 c. pomegranate juice 1 c. spiced rum 1/2 c. fresh navel or blood orange juice, plus slices for serving 1 (750-milliliter) … [Read more...]
Z is for Zucchini
Zucchinis—Oh my! It is the end of summer, the time for gardeners to meditate on one of life's most perplexing questions—what do I do with all these zucchinis? It seems miraculous that one seed planted in the spring can produce a gazillion vegetables. Seed companies create this quandary when they put a dozen zucchini seeds in a pack. "If I have a dozen, I guess I should … [Read more...]
Scheff’s Table—Fettuccine Alfredo
Is there anyone who doesn’t like fettuccine Alfredo? I doubt it. It’s a wonderfully satisfying (if decadent) dish and one of my favorite comfort foods. Fettuccine Alfredo is really simple to make. The key is to use only the very best ingredients: high-quality pasta, real Parmigiano-Reggiano cheese, and good butter. Don’t even think about using pre-shredded parmesan or that … [Read more...]
Scheff’s Table – Fresh Tomato Sauce for Pasta
There are few things tastier than tomato sauce for pasta (or pizza) made from vine-ripened fresh tomatoes. Normally, fresh ripe tomatoes are hard to come by. But our garden is bursting right now with beautiful, ripe San Marzano tomatoes that we planted in spring - perfect for fresh tomato sauce.If you can’t find fresh, super-ripe tomatoes, you’re better off using high-quality … [Read more...]
Scheff’s Table—Holy Guacamole!
One of the best things to ever come out of Mexico is guacamole. When I make guacamole at home using this recipe, there are never any leftovers. Ingredients: 1/2 small white onion, minced 2 fresh serrano chile peppers or 1 jalapeno, stemmed, seeded and minced 1 ripe tomato, cored and finely chopped (optional) 1 clove garlic, peeled and minced 3 ripe avocados 1/2 tsp … [Read more...]
Class is in Session—A Shelf of Great New Cookbooks
For many of our kids and for some adults as well, it's the back-to-school season. And for those of us who enjoy cooking and learning new skills and recipes, fall is a good time to get back behind the stove after a summer of grilling and barbecues. Here are five terrific new cookbooks for the home cook, including one for teens. Cook Like a Local: Flavors That Can Change How … [Read more...]
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