This recipe comes from the “test kitchen” of my brother and wife, Steve and MJ, from Southern California. Both are excellent cooks, with MJ being the master at finding the great recipes and Steve, being the one to expedite the dish! They served it with a roasted beet salad with sauteed beet greens and a red wine vinegar dressing. This…
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Jayne: When I think of iconic South Carolina food, I think of She-Crab soup, Carolina Gold rice, pulled pork BBQ (with SC mustard BBQ sauce) and Shrimp & Grits. I love them all (except the mustard BBQ sauce). These specialties are definitely Carolina, but Shrimp & Grits is clearly what people associate with the South Carolina low country, especially Charleston,…
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Jayne: Nicknamed the “Ocean” state, the small State of Rhode Island has almost 400 miles of coastline. This coastline supports a large fishing community that supplies many of the clams, squid and fish that end up in restaurants and homes throughout the country, and world. On average, Rhode Island “lands” 22 million pounds of squid, every year and it is…
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Cathy: Growing up, assuming that I have indeed grown up, we lived in Wilmington DE, which is essentially a suburb of Philadelphia (tho Wilmingtonians would probably disagree but to the rest of the country, you’d probably agree). I spent elementary, one year of Jr HS and HS years there. Nothing was better for lunch or dinner than a Philly Cheesesteak….
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Jayne: The newspaper headline read: “A Cake the Color of Delicious”. Who could resist? This wonderful dessert recipe, “Warm Hazelnut Brown Butter Torte”, comes from James Beard Award Winning chefs Gabrielle Quinonez Denton and Greg Denton, owners of Ox Restaurant in Portland.* Like with most families, each state has an official nut. Hazelnuts are Oregon’s state nut and the state…
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