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Yes, Butterball, and It Is Perfect

Yes, Butterball, and It Is Perfect

If you google “how to roast a turkey” there are now about 30 million hits. Probably too much for you to consume as you the annual search for how to get a perfect turkey. Here’s an easier path. These pictures are from last Christmas when Suzi and I...
Green Chile Mayo from Emeril Lagasse

Green Chile Mayo from Emeril Lagasse

In yesterday’s post I offered up a Pork and Chorizo Burger from Emeril Lagasse. He suggests you serve it with more than warm Green Chile Mayo. We did and we loved it. Emeril’s mayo will be green colored because of the habanero pepper. Ours is a little reddish because...
Making Miracle Whip from Mayonnaise

Making Miracle Whip from Mayonnaise

“Should we get some?” I asked my wife. I was in NYC in a big market and holding up a jar of Miracle Whip. Her answer was an epithet, but effectively it was a “No.” Suzi and I share a bedroom. But it is nearing the point where we need separate refrigerators. She hates...
Sauce Gribiche

Sauce Gribiche

One central reason for the beloved quality of French food is the sauces: the range of flavor and intensities is a treasure trove for us. There is, sadly, a little reluctance to go treasure hunting. Truth is, we are all too often in a fast food mood. We are having...
Inventing Your Own Dips

Inventing Your Own Dips

  You’re about to make a dip. What are you going to use. Onion soup mix in sour cream? Please, take a moment. Look at the post “Not Your Mother’s Onion Dip from Diane Morgan” published on April 17, 2014. There the base is sour cream but also mayo with some...