A prize-winning Creole Spaghetti Sauce served in a very, very special pan for Mardi Gras.
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With winter hitting hard this weekend, read about the most comforting soup using an abundance of winter root vegetables.
Eleven years ago today, I wrote my first blog and have loved writing every single one since.
This was the first issue of Cuisine magazine after the last issue of Sphere’s Cuisine magazine discontinued and changed its name to just Cuisine.
From this issue, I made a delicious rice pilaf, and also a new fun announcement about an upcoming blog series!
Here is the easiest appetizer ever and looks so festive with its red and green Christmas colors, not to mention it tastes wonderful!
Double Nut Fudge is one of the many holiday goodies in this issue. It’s so good and you don’t even need a candy thermometer!
Perfect timing for a cookbook around Thanksgiving, The Pilgrim’s Inn Cookbook, and extra special because my friend Linda gave it to me.