This is a recipe I made for an outdoor dinner this summer. It presents well, has great flavor and the leftovers are even better the next day! Make extra
READ MOREOne of the best Italian restaurants that I have ever been to is here in Charlottesville, Virginia. Tavola is a tiny, rustic Italian spot with delicious food and a comforting, warm environment. Every dish that I have tried here has been incredible especially their house made pastas. The last time I ate there, I tried the Shrimp Capellini which was tossed with a creamy gorgonzola butter sauce studded with diced tomatoes and capers. It was phenomenal and I didn't even think I liked gorgonzola cheese! The taste is so subtle but lends a nice bite to the comforting dish.
READ MORESo I'm specifically uploading this to submit for the "Recipes I Want to be Remembered For" contest, because since I've moved from my hometown of Atlanta, GA to Los Angeles, CA this has been the recipe I've cooked the most. Its impressive, tastes refined but also homey at the same time, showcases the best of Southern Cuisine, but is still accessible to my West Coast family. To me it tastes like home, to the folks here in sunny LA it tastes foreign - like a cuisine they've never been exposed to. When you say the word "grits" in polite company in Los Angeles, people give you strange looks, like you just suggested they eat an insect of sorts. But once they taste how creamy, smooth, and delicious grits can be, my friends have all been instant converts. When I'm missing the humid, thunderstorms of the deep south, I cook this for my family, and enjoy the cool ocean breezes, thinking of past celebrations and present joys.
READ MOREI've been reading a lot of vintage cookbooks lately. This recipe is a combination of the classic Shrimp Scampi I learned to make from my Grandmother and a technique I read about in a bunch of old cookbooks.
READ MORELobster tails were on sale so there's chowder for dinner tonight. No particular recipe inspired me, but I have a few favorites in my saved recipes.
READ MOREHow to blanch juicy shrimps? And make a infused chili soy dipping sauce The easiest recipe to amaze people at your table this weekend.
READ MOREMoat barbecue sauces include some kind of vinegar and mustard, but in Carolina-style sauce these ingredients are prominent components of the flavor base—especially cider vinegar and yellow mustard. Here, I added a touch of tomato paste, for a little thickening and a little color. That may not sit well with native Carolinians, but it does sit well in the sauce.
READ MOREPickled cucumbers, eggs with their yolks just slightly soft, crunchy radishes, boiled potatoes, creamy avocado, and shrimp. All on top of Romaine.
READ MOREThis simple, delicious Spanish shrimp tapas is full of flavor that will impress your guests, but only you will know how easy and quick it was to prepare. It is the perfect snack for your company or a quick dinner for two on a busy weeknight.
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