Smorgasbord Blog
Havin' a big time on the bayou
Jambalaya, a-crawfish pie and-a file gumbo 'Cause tonight I'm gonna see my ma cher amio Pick guitar, fill fruit jar and be gay-oh Son of a gun, we'll have big fun on the bayou.
Smorgasbord Blog
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SMORGASBORD BLOG
Mario's tasty pasta dish is as close as your kitchen
I love watching "The Chew" at noontime on ABC because I love great cooking tips and I'm always looking for new recipes to try.
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SMORGASBORD BLOG
Smorgasbord: Think Slavic, think Pusharatas
With the Slavic Invitational teeing off this weekend, we were talking in the newsroom about how we were covering the event and surprise, surprise, food came up.
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SMORGASBORD BLOG
Well kiss my grits -- they're yellow!
Now I admit, I'm not a native Southerner. My husband is almost always happy to point out that fact to any and all who will listen.
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SMORGASBORD BLOG
Sweeten the deal with this jalapenos recipe
My husband (and my brother) love to add heat to recipes with spices and peppers.
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SMORGASBORD BLOG
Currying favor with seafood dish
My husband and I recently treated ourselves to dinner at Bonefish Grill, one of our favorite places to go. One of their summer menu items was a coconut curry shrimp that was absolutely wonderful -- sweet, spicy and the shrimp cooked to perfection. I examined several bites while I ate to determine...
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SMORGASBORD BLOG
Changing things up a bit on tried-and-true recipes
So, I'm back after too long of a hiatus. Hey!
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SMORGASBORD BLOG
The 'proof' in working with yeast
I've been baking and making sweets of all sorts for years now, but have shied away from working with yeast. Turns out, I have good survival instincts.
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SMORGASBORD BLOG
A devil of a time with crawfish
My friends and colleagues, Sharon and John, invited some folks over for dinner and a visit with former staffer Kat Bergeron recently.
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SMORGASBORD BLOG
Chicken with a slice
I like to eat a lot of chicken in the summer because it's light and easy to fix.
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SMORGASBORD
A quick and tasty cobbler
Our blueberry bushes are bursting with beautiful berries. I spent the better part of Saturday morning picking blueberries and already have put up several quarts to enjoy later in the year, long after the harvest is over.
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