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Mardi Gras begins tomorrow. If you’d like to celebrate with the taste of New Orleans, whip up a gumbo. This recipe is from Chef David Venable of QVC, who calls it “an easy-to-tackle version, filled with great Louisiana flavor and spice.” Gumbos have a lot of ingredients, but the cooking technique isn’t demanding. Says David,…
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Need a quick dessert, but want a touch of both fancy and homemade? Grab store-bought cupcakes or cake and a bag of baking chips, regular or mini. They’re available in a rainbow of flavors/colors: butterscotch, cappuccino, caramel, cherry, dark chocolate, milk chocolate, mint, peanut butter, peppermint (white chips with bits of candy cane) and vanilla…
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March 2nd is National Banana Creme Pie Day. But is it banana creme or banana cream? Crème, pronounced crehm, is the French word for cream. As recipes evolved in the U.S., the trend was to emulate French spellings to give the recipe a cachet. Doesn’t soupe du jour (typically misspelled as soup du jour) sound…
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