There are so many reasons to celebrate Mother’s Day with rosé wine. This lovely pink wine can be found at many different price points with flavors to please anyone’s palate…still or sparkling! With so many rosé wines to choose from, how will you know which one will be Mom’s favorite?
I love Boursin cheese! All of the fabulous flavors: classic garlic and herb, fig and balsamic, shallot and chive, black pepper and many seasonal varieties. Here’s how this lovely cheese came to be…from the boursin.com website: The story of the now famous Boursin Cheese started with one man, François Boursin.
I love chips and dip – the easiest way to entertain in the summer. I always have the ingredients for classic French onion dip and kettle cooked potato chips on hand to serve with drinks on our patio. This chip and dip combo is a never fail people pleaser! When
I love making my Bibb Lettuce Salad in the Spring! You can add other Spring ingredients – fresh garden peas or lightly steamed asparagus tips are especially delightful in this delicate Spring salad. Cheers! Becky
Happy Easter! I love to serve appetizers and mimosas for Easter brunch so that my guests can relax and graze at their leisure. Enjoy my recipe for my favorite chicken salad…perfect addition to Easter Brunch! Baked Prosciutto Biscuits Country ham is a favorite to make southern ham biscuits. Baked prosciutto
Pink sparkling cocktails are always a refreshing treat! I am so happy to share my favorite pink bubbly cocktails with you and a mocktail too… I love Lemon Drop Martinis! My Pink Lemon Drop is the perfect cocktail to serve at a Bridal Shower, Mother’s Day or spring brunch celebration.
Here’s how to make homemade pita bread chips: Preheat oven to 350 degrees Fahrenheit. Cut pita bread in half and cut each half into 3 or 4 triangles. Separate each triangle so that each piece is a single layer. Arrange the triangles on a baking sheet. Brush the inside of
Some of my favorite appetizer recipes are retro recipes. And one of my favorite retro recipes (popular in the 1960’s) is Toasted Cheese Dreams. These mini melty cheesy sandwiches live up to their name – they are a dream! Note: Sandwiches need to be frozen 2 hours before baking. Cheers!
One of the spices I use the most often is pink peppercorns. Although they look like black peppercorns, pink peppercorns are not pepper at all. They’re actually the ripe berries of the Peruvian (schinus molle) and Brazilian (schinus terebinthifolius) pepper trees. They have a bit of citrusy chili flavor. Do
I am enjoying reading 32 Yolks: From My Mother’s Table to Working the Line, by Chef Eric Ripert. Chef Ripert is a celebrated French chef who is co-owner of Le Bernardin restaurant in New York City. A heartwarming and sometimes heartbreaking memoir that takes us from Ripert’s childhood in the
Grab some bubbly and join me while I show you around. I can’t wait to share my love of southern food, cocktails and champagne with you.
