Leftover Pie? I can already hear you saying, “What? I’ve never heard of such a thing!” I know, I know, leftover pie is a rare gem. It is especially rare if you live in Baton Rouge and get your pies
A few months ago, I was in my test kitchen playing around with some ingredients to create an appetizer that would compliment a cognac. I love a good cooking challenge. Most test kitchen days begin with cravings, for usually I’ve lost
Mother’s Day is this Sunday and newspapers and television stations are filled with Mother’s Day brunch advertisements. Brunch the best of breakfast and lunch. My mom and I both love brunch. She loves it for she can get her banana nut
My morning segment on WAFB today was all about leftover rolls. As we’re “rolling” into summer, you’ll want to save or take home that last roll for dessert. Rolls for dessert? Yes, please! No rolls? Got bread?! Here are all
Tomorrow is Cinco de Mayo-just that thought makes me crave Mexican food. Of course, it doesn’t take much for me to crave Mexican food-it’s one of my favorites. In my younger days, I used to make my Cinco plans way
It is almost Easter and for many that means it’s time for ham. I actually enjoy standing in the line to pickup the Easter ham. The tone of customers seems happier than at Christmas. Perhaps it is the spring air or
Stuffed potato scones? Yes! I am much more of a savory person than a sweet person. Your dessert is safe with me…unless you put a slice of cheesecake or a ramekin of Crème Brulee in front of me! My savory taste buds are probably the
July 13 was National French Fry Day. A holiday I certainly enjoy celebrating. It’s a great day to eat French fries and not feel guilty. It is reported that Americans on average consume from 16-20 pounds of French fries per year.
…and then there was one. They say the way to a man’s heart is through his stomach…for my hubby it is definitely stuffed bell peppers. I really think he could eat them every single day, so it is a rare
This past weekend, I had the pleasure of doing the Cooking Demo (Video live & uncut) at the Red Stick Farmers Market in Baton Rouge with Chef Celeste Gill. Since I was wearin’ green just a few days before for St.