You are here


Cream of Carrot Soup

Humble, bumpy, rough carrots. We peel and slice them into sticks and stuff them in lunchboxes, or put them out with a dip when company comes. We chop them and use them in soups and stews, but rarely do we let them star on their own.

This bisque-like soup changes that thinking. Pretty and lush, this creamy bowl of deliciousness gives carrots their due respect.

This pimento cheese is more than the sum of its parts

I almost always have pimento cheese in my refrigerator. It is one of my comfort foods and I never get tired of it. Like most Southerners, I grew up with it and there are as many variations as there are Southerners. The version that I make most is super simple and the recipe that my mother and my Grandmother always made.

Strip Steak Diane

I have been thinking about steak recipes with pedigree and history, such Steak au Poivre, Steak with Sauce Bordelaise and Steak Florentine, and the words Steak Diane popped into my brain. I had no idea what it even was. So I looked it up, finding a bunch of versions in my ever-growing collection of classic old cookbooks.

French Onion Soup Burgers are perfect entree for Labor Day

If you’re a fan of traditional French onion soup and who isn’t? you’re going to love this burger. It’s kitted out with all of the ingredients that make the soup such a treasure tender, browned onions, beef broth, red wine, Gruyere cheese and French bread and finally lathered up with mustard mayo. Rich and full of flavour, this burger is the perfect entree for a Labor Day bash.