If you're a fan of traditional French onion soup -- and who isn't? -- you're going to love this burger.
Late summer fruit is perhaps my favorite.
September is a curious kind of month. It's the time of year that we wistfully bid farewell to the easy, carefree days of summer and say hello to the crisp apples, new school clothes and the more structured schedules autumn brings.
Any bona fide Mississippian knows toasty temperatures will last around here well into autumn.
When it comes to landing dinner on the table on a weeknight, fish fillets are among the very quickest dishes you can prepare, rarely requiring more than five minutes to go from raw to ready to eat.
Though the disco ball drops in January, the shofar blows in September, marking the beginning of the new year for Jewish communities across the globe.
This summer, I became obsessed with making clafoutis -- big baked custardy fruit pancakes.
Just after my last column (about chicken Milanese), I received two emails from blogs I follow.
There are very few things more delicious than tomatoes in season.
The healthy noodle market is booming, thanks to low-carb fans, and so it's no surprise that kelp noodles, which used to be a specialty-store item only, are now readily available at the neighborhood supermarket.
Those who love short ribs love them. Those who haven't cooked them at home before might be a little intimidated by them. Let's bridge that gap.
When I first heard about folks grilling romaine lettuce, I was pretty skeptical. Lettuce is supposed to be crisp. Grilling would make it soggy. What's the point?
Cornbread has always had a bit of an identity crisis in our house: Is it savory or is it sweet? Does it replace dinner rolls or dessert?
This is my French-flavored version of peel 'n' eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up.
And then that moment of summer arrives when the green beans are piled so high at the markets, and being sold at such a low price, that you feel like you'd be a fool not to pick up a pound or two or five.
One time many years ago, I was riffling through my grandmother Ruth's box of handwritten recipe cards when I pulled up short at the sight of the title of this recipe for Cheese Sandwich Souffle.
When I was young and foolish in New York, I had a French boyfriend for a time who introduced me to rose wine and veal Milanese.
Here's a ridiculously simple summer dessert -- the happy marriage of blueberry pie and French toast with a little cinnamon sugar sprinkled on top.
Green Goddess dressing was created at the Palace Hotel in San Francisco, an opulent 19th century hotel noted for its celebrity chefs.
Traditional recipes seem to be part of a collective conscience of sorts, and eggplant caponata is no exception.