I was recently introduced to Two Oceans South African Shiraz and was told it’s the same as my often used Obikwa. An oxymoron: the same but different.
This incredible chicken entree was one of my Gourmet Cooking with Carolyne first-year gourmet cooking newspaper columns in 1976. The chicken kiev is a perfect complement to my mashed whipped potatoes.
If you are fortunate to have delicate Arctic char, don’t waste even a spoonful. Switch it up like the salmon. Maybe add a tiny bit of my cranberry mayonnaise. Mouth watering yet?
These bite-size nibbles are a perfect size. Arrange for at least three per serving tucked among loosely arranged fresh Boston bibb lettuce on a large platter.
Fruitcake keeps for ages, but you could always freeze the leftover fruitcake, cubed. But I discovered an additional use: stuffing!
Did I hear that right? Busy Realtors don’t have time to cook? This no-time-at-all delicious fish might cancel that comment. And multi-tasking is always doable.
Serve this very special mash alongside braised brisket or my oxtail ragout from the 1970s. (potato dumplings; cheese coins)
My clam chowder is now your clam chowder. Enjoy! I’m sure you will need seconds, so make plenty.
Homemade bread and butter pickles were lined up on a salted butter spread on white Wonder Bread after the Second World War.
If there were a po’boy season this would be in season, but since there isn’t, this mouth-watering combination could be in fashion all year...