Bananas Foster

My husband asked me to make Bananas Foster for his birthday recently, and how could I argue! Neither of us is much of a sweets eater, or we like to pretend we’re not, but with Bananas Foster, you make it to order and there are no leftovers! Unlike a cake or pie… The recipe I’ve

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Sous Vide Redfish

There’s a really good reason that I don’t often cook fresh fish. There’s no fish where I live. Not edible fish, at least. The closest fish source is the Gulf Coast, 700 land miles due south. Sure, some fish and seafood is flown in frozen at my grocery store, but not surprisingly, it’s not that

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Leeks Creole

I have never thought of leeks as an accessory ingredient because of this recipe. These leeks, topped with a warm spicy vinaigrette, could be a first course, a side dish, or a salad. But however you eat these leeks, you will always have respect for this fabulous Allium, if you didn’t already. They’re not just

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Shrimp and Grits

I first had shrimp and grits when I tagged along on a business trip my husband took to Charleston, South Carolina. I ordered shrimp and grits one night, because it was the thing to have in Charleston. I’d previously not been a huge cornmeal fan. Well, thank you Charleston. I’m a huge fan now. The

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