Best Method: Boneless Prime Rib Roast (adapted from nytimes.com) Yield: serves 6-8 1 Prime Rib Roast , boneless– 3 to 5 pounds Salt and pepper A few tablsepoons of flour Garlic cloves … Continue reading
Grits and Grillades are a Louisiana tradition. It is typically served as a brunch dish usually for a family get-together like Christmas morning or during Mardi Gras. This is my husband’s family recipe. Don’t deviate! And, he always has to … Continue reading
Do you know what riblets are? If you love pork ribs – baby back, spare, or St. Louis – you should, as they are on sale this week for 99 cents a pound at certain stores. Do you ever notice … Continue reading
If you love sweet potatoes, and wish that you were able to have that “just-baked” flavor year-round, there is a way which yields baked sweet potatoes that taste like they came out of the oven, year round (almost!). Although I … Continue reading
A California classic. When I lived in California, I worked for a couple of great caterers. One thing that we frequently served was tri-tip… I happened to see some in our local IGA, something I haven’t seen in a long, … Continue reading
Flu season is here! While flu season has been very active in my area for a couple of months now, it’s finally started affecting those around me. A little old-fashioned chicken soup is just the thing to treat it. 2 … Continue reading
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