Ask Chef Christy first started because of all the calls I get at this time of year. As soon as Turkey Day looms on the horizon, my phone heats up with calls from friends saying “I have a cooking question for you!” I’ve written many posts over the past few years concerning Thanksgiving foods, […]
Thanksgiving Round-Up Read More »
Full of Fall flavors, this rich soup has a creamy texture even if you don’t add any cream or non-diary milk! Fresh chestnuts make an appearance in the Fall and early Winter, the perfect time to make some Chestnut Puree. Once you’ve made the puree, use it to make this as a starter for your Thanksgiving meal, or create this delicious autumnal soup for a cold night to pair with a soup or sandwich!
Chestnut and Butternut Squash Soup Read More »
Our Cooking for Two series continues with one of the biggest challenges faced by those trying to cook on a small scale: portion sizes! Refer back to the MyPlate diagram in Part One of this series to see how much of each type of food you should be serving, and then use these handy basic recipes below to get you started! You can get creative and add different seasonings, use various types of protein, and adapt them to suit your preferences!
Cooking for Two – Part Two: Recipes for Two Read More »
Learning to love okra by trying it baked three ways and cooked down into a velvety smooth gumbo.
Learning to Love Okra Read More »
I taught a class to a wonderful bunch of folks on the topic of Cooking With Beer tonight. The menu included Wassail, Lager Boiled Shrimp, Welsh Rarebit, Drunken Chicken, and Porter Cream Pie! It was all delicious, and even included a Custard Miracle! Here is a list of beers and the flavor profiles you will
If you haven’t caught Outlander fever yet, it is high time you did! The amazing series of books by Diana Gabaldon have started to make their transition to the small screen, and so far the series has been very satisfying to long-time fans and newcomers alike. I decided to follow my Scottish roots and research
The Scottish Kitchen – Food for an Outlander Read More »
In the Southern United States, the tradition of cooking a big pot of greens to go along with black-eyed peas on New Year’s Day stretches back to Colonial Times. Hoppin’ John, a combination of black-eyed peas and rice that originated in South Carolina is a favorite along with crusty cornbread baked in hot cast iron.
Greens for New Year’s Read More »
‘Tis the season for Pumpkin Everything! I’m generally not one to follow the crowd, but when it comes to pumpkins, I’m a big fan. These gems of the autumn garden bring summer’s warmth into the cooler months and give us a boost of rich vitamin A and Beta carotene, anti-oxidants, carbohydrates and fiber that keep
Pumpkin for Pups and Paleos Read More »
I took a break from posting, although I’ve done some fun stuff over the last couple of months, like lecturing on Food History at La Cordon Bleu and judging the Kid’s Cooking Camp Competition at Cook’s Warehouse earlier this month. And then, I found some wonderful local lamb on sale, and knew I had to
When Life Gives You Lamb, Make Dolmades! Read More »