Fried Eggs
Eggs really are a natural wonder -- nutrition-packed, economical, and readily available. But they've still developed a bad rep over time. It's a wonder chickens all over the world aren't out of a job....
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March 30, 2004
March 23, 2004
Pork Provencal
There's nothing formal or stuffy about this French cuisine -- its roots are steeped in Provencal France. The people of Provence understand the pleasures of good food kept simple. This grilled pork has Provence written all over it. The roast is simply grilled, then glazed with honey and herbes de Provence....
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March 16, 2004
Pineapple Chess Tartlets
The South is the traditional home of chess pie -- sort of like pecan pie without pecans. This crust is similar to lemon shortbread, buttery and tender. These tartlet shells are partially baked, filled, then baked again. Making the pineapple filling is a one-bowl deal -- so simple you'll think something is wrong. Fresh pineapple gives it bright flavor ...
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March 9, 2004
Potato Pancakes
These potato pancakes are a far cry from diner hash browns - they are lacy, crispy, and not greasy. But before you get started, here are some secrets for success....
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March 2, 2004
Pecan-Crusted Red Snapper with Remoulade Sauce
You need a dinner that's easy, fast, nice, and something everyone will like. Try this pecan-crusted red snapper. Even "non-fishionados" will like this dish. The pecans and seasoning on the fish make it appealing. Add a cooling remoulade sauce and French green beans, and you've got an impressive meal...
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