Author: Mary Miller
SHRIMP BISQUE
SHRIMP BISQUE It’s decadent, it’s nutritious, it’s filling, it’s delicious. This time of year, every meal could be a rich, satisfying soup—and seafood bisque would be near the top of t... Read More
MAPLE-DIJON CHICKEN
MAPLE-DIJON CHICKEN When I was growing up, maple syrup season always meant the end of winter was in sight. The sap was running, the pots were boiling, and the lovely sweet aroma of maple was everywh... Read More
TWO INGREDIENT CHOCOLATE CAKE
TWO INGREDIENT CHOCOLATE CAKE Mid-winter chocolate treats—no one’s resisting that in January. Hot chocolate, brownies, leftover Christmas candy—and now this. Sort of like a soufflé, but... Read More
CHEF’S SUNDAY SHRIMP
CHEF’S SUNDAY SHRIMP Chefs can’t help themselves. A day off? Let’s cook! And that’s the magic of a chef in the house. Even without a trip to the market, even without knowing what’s i... Read More
SMOKED SALMON SPREAD
SMOKED SALMON SPREAD This is one of those back pocket, emergency treats that can be adapted and put together in a hurry—for New Years Eve gatherings, or an impromptu get-together. The recipe below... Read More
FEAST OF THE SEVEN FISHES
FEAST OF THE SEVEN FISHES The Italian American tradition of a fish and seafood feast on Christmas Eve is a laden table to behold. No one quite knows the origin of the seven fishes, but there is a pr... Read More
CHOCOLATE PECAN PIE
CHOCOLATE PECAN PIE Down our way, pecan pie is one of those holiday icons — no party dessert table is complete without at least one. Break tradition?? How about a chocolate pecan pie? The ... Read More
ST. HUBERT’S FISH STEW
ST. HUBERT’S FISH STEW From a monastery cookbook comes this recipe for a satisfying, simple meal before the holiday feasting approaches. St. Hubert was a 7th century high life fixture at various c... Read More