Showing posts from February, 2007

Winter Along the Bay and Patchwork Quilts

Warm Salmon and Asparagus Salad

Spicy Chicken Breasts With Ratatouille Vegetables in a Roasted Red Pepper Sauce

Brussels Sprouts with Shallots, Mushrooms and Thyme

Lenten Sacrifice, Memere's Candy Jar and Billy Gumbo

A Brief History of Chateaubriand

Chateaubriand with Herbes de Provence and Cognac-Dijon Mustard Sauce

The Secret Ingredient

Onion Salad with Roquefort and Bacon

Not Really French, Maybe Not Even Food, But it Worked for Me

A Basket, Tomatoes and True Love

Gingery Pear Crisp with Salted Almond Topping

Chestnut Tagliatelle With Mushrooms

Chef James Haller: Cooking From the Heart