RECIPE: Beyond Shrimp & Grits, Make Cajun Seafood & Grits

We’ve always loved shrimp and grits. Why didn’t we ever think to make it a seafood medley: shrimp plus crab meat, fish, even scallops? Leave it to a restaurateur, Ebony Austin of Nouveau Bar & Grill in Atlanta. It’s a great idea, and she shares the recipe with us. If you’re in the area, there’s…
Continue reading “RECIPE: Beyond Shrimp & Grits, Make Cajun Seafood & Grits”

Jar Goods Tomato Sauce, Like Homemade Pasta Sauce

[1] Tomato sauce has so many uses beyond pasta. Here, its shakshouka, a spicy egg dish (all photos © Jar Goods). [2] Jar Goods sauces are non-GMO, gluten free, and three of the four are vegan. [3] Jar Goods sauces are thick enough to top pizza. [4] How about trying something different, like pappardelle—a wider…
Continue reading “Jar Goods Tomato Sauce, Like Homemade Pasta Sauce”

RECIPE: Asparagus Salad With Ricotta Salata & Roast Chicken

For dinner yesterday, we made this salad from Discover California Wines, the consumer website of the Wine Institute. Its focus is recipes with wine pairings. This asparagus salad recipe (photo #1) reminded us to have as much asparagus as we can while it’s in season. In some parts of the country asparagus is in the…
Continue reading “RECIPE: Asparagus Salad With Ricotta Salata & Roast Chicken”

Pizza Grilled Cheese Sandwich Recipe For National Grilled Cheese Day

[1] A pizza grilled cheese sandwich with pepperoni (photo © Emily Ellyn). [2] Sliced mozzarella cheese (photos #2 and #3 © Frigo Cheese). [3] Ricotta cheese is blended with marinara sauce for the sandwich and for dipping. [4] A Caprese Grilled Cheese Sandwich—the grilled cheese version of the Caprese Salad. Here’s the recipe (photo ©…
Continue reading “Pizza Grilled Cheese Sandwich Recipe For National Grilled Cheese Day”

Fondue Vs. Fonduta: The Difference

April 11th is National Cheese Fondue Day. Fondue, a melted cheese dish (photo #1), originated in the Swiss canton of Neuchâtel. (Don’t confuse Neuchâtel with Neufchâtel, a soft cheese made in Neufchâtel-en-Bray, a commune* in the French region of Normandy.) Fondue, which derives from the French verb “fondre”, meaning to melt, is an 18th-century dish…
Continue reading “Fondue Vs. Fonduta: The Difference”