by Brian | May 31, 2017 | Dessert Digest, Recipes
Commander’s Palace in New Orleans opened in 1880. It soon became a New Orleans institution and then an American one. In almost a century and a half, the generations of staff at Commander’s have developed, honed, and perfected many recipes. Want the best Bloody Mary in...
by Brian | Sep 16, 2016 | Dessert Digest, Recipes
Those are apricots from our local farmers’ market. How do you get them into a soufflé? Ah, there is an intermediate step. You need some Apricot Jam. This recipe for the soufflé comes from The Art of Simple Food by Alice Waters and, yes,...
by Brian | Feb 22, 2014 | Recipes
This recipe is brought to you thanks to the kindness of Sasquatch Books. They sent me a review copy of The Cast Iron Skillet. It sits in my upstate house, buried in snow. Suzen and I haven’t tried to get upstate in three week. We have plenty of snow, and ice, right...
by Brian | Feb 15, 2013 | Recipes
On Valentine’s Day, Cooking by the Book featured a special Bubbles and Bites menu with all the dishes coming from James Peterson’s Glorious French Food. “Glorious” is the right adjective for the armada of wonderful dishes that parade across the pages of this book. For...
