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Trout with Almonds
With luck he’ll catch a trout or two, so include squash to sauté and a potato wrapped in aluminum foil to cook directly on the coals. If the fish aren’t biting, everything can be prepared at home–either way he’ll be king for the day.
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Savannah Red Rice and Mess O' Greens
Serve this menu with your favorite cornbread and lots of sweetened iced tea.
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Flaky Cheddar Biscuits
These foolproof savory biscuits can be baked in advance, frozen, and reheated in a 350˚ oven for about 10 minutes, or until warmed through. In addition to being a perfect accompaniment to gumbo or soup, they can be pulled out when company drops in. They’re delicious split and
filled with ham or smoked turkey.| read more » |
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Lamb with Roasted Vegetables
This is one-pot cooking at its best—the vegetables roast along with the meat. If you prefer your meat well done, it will be just as delicious—the meat will caramelize and become deliciously crusty from the extra time in the oven.| read more » |
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Fish Fillets in Parchment Paper
This is a practically foolproof way to prepare fish fillets. They can be assembled a few hours early and left in the refrigerator. Quantities can easily be increased to serve more people. Be sure to include cooking instructions for the new parents!| read more » |
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Lemon Pots de Crème With Strawberry Glaze
Simply old-fashioned lemon custards with a fancy name. Can be made a few days in advance, covered tightly, and refrigerated. Add glaze a couple of hours before serving.| read more » |
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Chicken Breasts Filled With Spinach and Ricotta
Impress your mother with this easy entrée. The chicken can be prepared earlier in the day and served at room temperature.| read more » |
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Lemon Rosemary Flatbread
Flatbread is best eaten the day it is made. The dough can rise in the refrigerator overnight and complete its final rising shortly before lunch is served. The completed breads can also be frozen and defrosted in a 350˚ oven without much loss of flavor.| read more » |
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Asparagus Vinaigrette With Slivered Orange Peel
Search for the skinniest asparagus you can find, usually available only in spring.| read more » |
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Mother’s Day Bonnet Cookies
We used a 3“-diameter drinking glass for the hat brims and a tiny 1 1/2“-diameter glass for the crowns. Our cookie dough and icing recipes are adapted from Rich Roll Cookies and Royal Icing in Joy of Cooking by Irma Rombauer and Marion Rombauer Becker. But you can certainly use store-bought refrigerator cookie dough and icing with good results.
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