Serve this blender hollandaise over grilled or roasted asparagus or with Crab Cakes on a bed of Asparagus & Red Bell Pepper Slaw for a Mother’s Day meal Mom won’t soon forget. Blender Hollandaise Sauce […]
Asparagus and Red Pepper slaw is the recipe that signals to me that spring is here and here to stay! Fashioned from paper-thin ribbons of fresh asparagus and red bell pepper, it makes a delicious […]
I may need a protective detail after publishing this post. I’m about to start some mess with my crab cake recipe. You see, I live in Maryland (home of the Blue Crab) and I make […]
According to the American Egg Board (and who would know better, right?) boiled eggs should be called “hard cooked eggs” because boiling makes them tough, rubbery and can make the yolks turn green. For me, […]
My first experience with soufflés came during my very first hours working as an extern (code name for person who knows nothing and makes even less) in the kitchen of a now defunct French restaurant […]
With Easter just days away, eggs – in one form or another – will likely grace your tables this week. If custards, soufflés or meringues are on your menu you’ll no doubt find yourself (or […]
So, you’re at a restaurant. It’s lunch time. You’re hot. You order iced tea. It arrives and you pour a couple of packets of sugar into your tea and stir and stir and stir and […]
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