"From the Bay to the Blue Ridge"
Cooking Corner By Judy Eichner Homemade Chicken Soup and Matzo Balls – A Decade’s Old Winter Staple Whether or not the claim that homemade chicken soup is a cure-all, also known as Jewish penicillin, its use is widespread in many cultures around the world. Doctors have differing opinions, but most of the parent’s I know […]
Let’s Eat By Walter Scheib et al. 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. We met Walter at the inaugural Food & Wine Festival in National Harbor 9 years or so ago and formed a nice […]
Let’s Eat by Charles Oppman Turkey and Smoked Sausage Gumbo With Thanksgiving arriving in a few weeks, we ought to consider a recipe that is a bit more interesting than the worn out leftover turkey and veggie soup. Most Americans know that gumbo is a classic soup made famous by Louisiana chefs, but it is […]
By Mr. Food Fresh Corn Dip What a novel dip to serve when you’re expecting company and what a good way to use up some of the last of the sweet corn in season! Our creamy, Fresh Corn Dip is made with super sweet corn and lots of flavorful add-ins, so you know it’s going […]
By Charles Oppman In Search of the Perfect French Fry! Who doesn’t a love a big pile of hot, crispy French fries? I’m not talking about the kind served at fast food joints — although some do serve up fabulous fries — or mom and pop restaurants where the chef either doesn’t know how to […]
By Judy Eichner Festive Coolers for the Hot Weather While traveling in Puerto Rico and Jamaica, several years ago we were invited to several outdoor barbecues and to our delight, we discovered some different drinks than those that are normally served at a barbecue. You can make any summertime gathering festive with this assortment of […]
by Judy Eichner Baby It’s Hot Outside! Try traveling through North or South America, Southern Italy and/or Provence in France in the warm and hot weather and you will find many restaurants with a variety of cold soups on the menu. This is especially true when the weather is exceedingly hot. People everywhere enjoy a […]
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 […]
By Charles Oppman New Orleans’ Po Boys With Mardi Gras fast approaching in early March, 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. The famous New Orleans’ po boy is one […]
Let’s Eat by Charles Oppman Valentine’s Day Decadence With Valentine’s Day upon us, you probably need to come up with a gift for that special someone. Why not make a gift of food, but not just any food, it must be chocolate. Lovers the world over consider chocolate to be sexy, sensual and […]
