Author: Mary Miller
GUINNESS CHOCOLATE CAKE
GUINNESS CHOCOLATE CAKE This may be the best chocolate cake/cream cheese frosting combo ever, to top off your St Patrick’s Day dinner. The dense, dense chocolate taste, somehow made more glorious ... Read More
FRIED TOMATOES AND CORN CHOWDER
FRIED TOMATOES AND CORN CHOWDER This time of year, down our way, summer still seems a long way off. Red ripe tomatoes and just picked corn seem a sweet memory from last summer and a dream away f... Read More
CHOCOLATE COBBLER
CHOCOLATE COBBLER There is often a science component to food. Theobromine is a naturally occurring compound similar to caffeine. The very best source of this compound is dark chocolate. Theobr... Read More
ROASTED BROCCOLI AND BRUSSEL SPROUTS
ROASTED BROCCOLI AND BRUSSEL SPROUTS Maybe it’s that beautiful green. Maybe it’s a need for more iron. Maybe it’s just winter—hunger hangs around, and this looks delicious. Start wit... Read More
PLUM PRESERVES
PLUM PRESERVES Plums are starting to come into the markets now for the late winter holidays—and many of us are just plain looking for signs of spring. This is a nice easy, small batch, jammy-t... Read More
MAPLE ROASTED CARROTS
MAPLE ROASTED CARROTS Ah, root vegetables—the champions of winter. Parsnips, turnips, potatoes, and carrots. With a little extra prep, these champs go from frogs to princes in about 30 minut... Read More
N’AWLINS BREAD PUDDING
N’AWLINS BREAD PUDDING There’s always bread—the last quarter of the baguette, the end of an unsliced boule, a couple of leftover croissants. Recycling at its best—some eggs and sugar, cr... Read More
HOUSE-MADE SPICY BARBECUE SAUCE
HOUSE-MADE SPICY BARBECUE SAUCE We all have a favorite barbecue sauce—but for something a little different, this one is worth a try. The great chef among great chefs, Jacques Pepin, has master... Read More