Doni’s note: This is a 2015 Thanksgiving encore column with some of my favorite recipes. Different year, but we’re doing another Thanksgiving potluck, which makes me very happy. I’m bringing gravy, the cranberry relish and yeast rolls. I may have… Continue Reading
When a recipe is handed down from person to person to person, you know it’s a keeper. This recipe came from a neighbor, to my dad, to me, then to my husband, who then used them in his restaurants on… Continue Reading
I winced a bit when I started writing this piece because I’m pretty sure my friend Jan Gandy would not approve of what I’m about to say about her; a humble, hard-working, unselfish, behind-the-scenes woman. I’m going to write it… Continue Reading
Chef Husband: “I picked up some corned beef to make Reubens. Do we have any sauerkraut in the fridge?” Mrs. Chef: “No, but we have cabbage and I can make a quick kraut!” After a year of learning at the… Continue Reading
In terms of ease, making bouquet garni bags filled with dried herbs and seasonings is right up there with the simplicity of forcing bulbs for gifts, which we featured last week. Classic bouquet garni are little bundles of dried herbs… Continue Reading
This “Encore” article was originally published December 24, 2016. Today I talk with Randy Plummer, someone I respect as an excellent cook and retired caterer, but also someone whose specialty is prime rib, a meat that intimidates the heck out… Continue Reading
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