Dijon

Brown Derby Vinaigrette

By Chef Mimi|2022-03-29T19:09:42-05:00April 25th, 2022|

It all started when my husband and I went to a recently opened restaurant in

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By Chef Mimi|2022-04-04T18:50:07-05:00April 11th, 2022|

This recipe with the strange name is basically a spicy, mustardy spatchcocked chicken cooked over

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By Chef Mimi|2022-04-02T09:58:27-05:00September 1st, 2021|

For this recipe, I referred to Glorious French Food, written by James Peterson, published in

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By Chef Mimi|2022-04-02T14:51:22-05:00November 6th, 2020|

Ever since my daughter had a cider-cooked gammon on Christmas in England with her now-husband,

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By Chef Mimi|2022-04-02T14:53:07-05:00October 23rd, 2020|

Cumberland sauce is, to me, a cross between what Americans know as a fruit compote

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By Chef Mimi|2022-04-02T16:45:10-05:00January 3rd, 2020|

A terrine is a fabulous food from the charcuterie family that I enjoy making when

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By Chef Mimi|2022-04-06T08:39:40-05:00July 20th, 2015|

Pork rillettes probably sound fancy, but really they're the opposite of fancy. Their presentation is

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