Creole

Babette de Rozières knows Creole cuisine.  Babette was born in the Caribbean and taught the essentials of cooking by...

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Happy Lamb

Last month Husband and I cooked our first meal from Michel Richard’s Happy in the Kitchen.  It was an amazing meal of Syrah Braised...

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Food & Wine Pairing Made Simple: Shiraz/Syrah

The saucy full bodied red wine known to the Australians and South Africans as Shiraz or to us in the good ole US of A... Read more...

Got Chocolate?

While leftover chocolate may not be the first thing that comes to mind when you think of leftovers I suspect many people have some sitting...

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March Magazine Round-up

The March issues of Saveur, Bon Appétit, Food & Wine, Gourmet, Cooking Light, and Cooks Illustrated are here. 

Here is...

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Desserts by the Yard

In her latest book, Desserts by the Yard, Sherry Yard presents her memoir of how she became one of the country’s top pastry...

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The Fundamental Principles of Roasting

One would assume that of the numerous From the Butcher articles that we have written, one of them would explain the fundamentals of the...

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Crawfish

Crawfish, like shrimp or lobsters, belong to the scientific class Crustacea. Their hard outer shell, called the exoskeleton, does not grow with the crawfish and...

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Banana Nut Bread

Almost nothing smells as good as freshly baked bread, but especially freshly baked Banana Nut Bread.  The chic and stylish German Village Guest...

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Greek Village Feasting: Chicken Kokkinistos

Chickens are ever-present in the village.  Crowing roosters wake us in the morning. Chickens that have flown the coop stroll the streets at leisure, darting... Read more...

Cuban Stew

Otis Kenyon, a family owned winery located in the great Walla Walla Wine Country of Washington State (can...

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Cookie Craft

I have cherished memories of baking cut-out cookies with my mom and sister.  Cutting, rolling, decorating and eating these cookies is a fun and delicious...

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For the love of Chocolate

We’ve had a love affair with chocolate for a long time.  Why? 

Let’s...

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Chocolate

Hard as it is to believe, not everyone loves chocolate. Fortunately most of us do, and I’m definitely in that group.  If you...

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Leftover Tuesdays #11: Round-up

This month’s Leftover Tuesdays marks some milestones.  First, it is the 1-year anniversary of Leftover Tuesdays!  Then, and perhaps even bigger, Leftover Tuesdays...

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Masters of Food & Wine

Looking for a foodie fling this Valentine's day?  Well, if you’ve got the time and budget then the Masters of Food & Wine...

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Wild Mushrrom Risotto and Apple Cake

The folks over at Bishop Creek Cellars (Newberg, Oregon) have sent us two fabulous recipes, perfect for a mid-winter meal. Wild Mushroom...

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Food & Wine Pairing: Pinot Noir

Today we’re going to talk about the reigning Princess of the wine world, Pinot Noir.  I have been eagerly awaiting to talk about Pinot Noir...

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Leftover Tuesdays #12: The Sweetheart Challenge

Leftovers got you down? How about converting those leftovers into something new and intriguing?  That’s what the Leftover Tuesdays event is all about. This...

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Chocolate Chip - Orange Scones

Looking for a sweet treat?  How about making scones with a sweet touch using  chocolate and an orange?   Today, executive Chef Chris...

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