Summertime…and the Livin’ Is Easy!

By Judy Eichner Summertime…and the Livin’ Is Easy!             The music and lyrics George Gershwin wrote for his operetta Summertime are prophetic.  The first line reads: “Summertime and the living is easy.”  As the weather gets warmer and I spend more time eating outside, I find that most barbecued meat starts to taste the same.  […]

Deep-Fried Soft Shell Crabs

Let’ Eat! By Charles Oppman Deep-Fried Soft Shell Crabs Now that soft shell crab season is upon us we should be thinking about frying up a few of these fabulous crustaceans. The soft shell crab is one of the South’s greatest contributions to American cuisine. Soft shells are a delicacy in every sense of the […]

A Rite of Spring – Pasta Primavera

By Charles Oppman A Rite of Spring – Pasta Primavera Now that spring is in full swing we’re likely to see the seasonal springtime dish pasta primavera on Italian restaurant menus across America. It just makes sense―the word primavera means “spring” in Italian. But what is pasta primavera exactly, and what’s its culinary history? Let’s […]

Lamb Shanks

Let’s Eat by Chef Charles Oppman Lamb Shanks With Easter coming early in April this year, I think it’s time to break out the lamb recipes. When we think spring lamb, most of us think of that boneless roast or a bone-in leg, but let’s try something different. Of course, French cut lamb chops are […]

New Orleans’ Po Boys – Laissez les bon temps Rouler

Let’s Eat By Charles Oppman New Orleans’ Po Boys – Laissez les bon temps Rouler With Mardi Gras fast approaching on the 16th, we thought it only fitting to publish the recipe for a Nawlin’s favorite.  Every so often a marvelous dish is created, one that is so special, so memorable it becomes a classic. […]

Cassoulet

Lets’s Eat by Charles Oppman Cassoulet   Now that we’re in the cold weather months it is good time for a hearty country dish. Why not make a classic bean dish―cassoulet? Cassoulet is a rib-stickin’, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and […]

White House Egg Nog – One for the Ages

By Walter Scheib et al. White House Egg Nog – One for the Ages This recipe from former White House Chef Walter Scheib, The American Chef, was published in this space shortly after he left his post on Pennsylvania Avenue and we have decided it might be a nice thing to do annually.  We met […]

Chocolate, The Aztec Elixir

By Charles Oppman Chocolate, The Aztec Elixir This may be the best―if not the most delicious―medical news since the Aztecs gave the world chocolate in the mid-16th century. (Well, actually the Spanish Conquistadors slaughtered the Aztecs and took their chocolate back to Europe.) Several studies have shown that dark chocolate and cocoa has beneficial effects […]

Country Apple Tart

Let’s Eat by Charles Oppman Country Apple Tart What says autumn better than a homemade apple dessert? When the apple harvest is in it’s the perfect time to whip up everyone’s favorite dessert, an apple tart. Apple pies are fine, but here’s a treat with a twist, a one-crust tart. This dessert is not only […]

Pasta- Sicilian Style

Let’s Eat By Charles Oppman Pasta – Sicilian Style Sicily, like many other cities and areas of Italy is a wondrous place.  It is geographically in the Mediterranean Sea – part of Europe and Africa, but arguably belonging to neither.  There is much evidence of rich cultures left behind by a plethora of conquerors.  As […]