There’s just something about a boy, his chicken and an ice cream cone.
Perfect July dessert…Blueberry Lemon Pie
When Brenda Anderson said she made the World’s Best Onion Rings…we listened and learned.
Lamb and Feta Burgers with sweet pea mint sauce. Perfect for a summer picnic or cookout!
For a stretch of four years, I was lucky enough to be a resident on the Greek island of Mykonos for a couple of months each year. I’d go to recharge my creative batteries, drink some ouzo, dive for sea urchin roe, and sleep. Standing on the edge of the cerulean blue Aegean Sea and overlooking the tan bodies of Grecian Gods in Speedos, I knew I was exactly where I needed to be. Of course, as nourishing as all that introspection was for my soul, this girl needed to eat. And that’s when I discovered a Mykonian gyro. I’d had gyros before. I bought one off a food cart in New York, ate a gut bomb from the county fair, and worse yet, ordered a gyro from some Midwestern chain where my server referred to it as a “gee-RO.” Anywhere you live, someone’s making some trashy gyro, but I’m here to tell you that there ain’t no gyro like a gyro in Greece.
A dark green southern slant on traditional black licorice –we used all of our black food coloring testing this recipe…a happy accident if ever there was one.
Recipe courtesy of Jeanne Brooks Photography by Chia Chong Styled by Libbie Summers An elegant and easy appetizer with the perfect hint of star anise. Oysters Lafitte Ingredients: 1 dozen […]
Nancy is a spicy Portuguese publicist with talent, intellect and a rockin’ body that goes on for days. On a recent visit to her home, she made a dip similar to this…minus the artichoke hearts. I think it’s better now. I hope she agrees –she may just kick my ass.
This recipe can be made in the time it takes quality honey to ease its way from the jar. It will be eaten twice as fast.
Until I went from spinster to wife, I had never eaten fresh oysters. I grew up in small-town Missouri and the closest I ever got to an oyster before marriage, was picking it out of my Grandma Lula Mae’s Thanksgiving dressing. Knowing what I know now, I’m not sure which shoe bottom Grandma scraped the oysters for her annual “ode to the sea” dressing from. Every great cook has one misstep, and Grandma’s oyster dressing was her achilles heel.