We think mushrooms and cheese, in any form, always make a perfect union! Whether on toasts or pizza, in pasta, ravioli, or risotto, they are a sublime combination, and an easy go-to for recipe creations. We were inspired to create this one day while perusing…

If you want to add a little “Southern flare” to your menu, the addition of some chow chow will definitely do the trick. Many food historians believe that this condiment found its way to the American South during the late 18th century via the Acadians…

The name says it all. . . These sausage meatballs are so easy, quick, and extremely tasty that your friends and family will think you spent countless hours making them. We’ll just keep that our little secret! These have consistently been a big hit at…

This is a wonderful appetizer that is sure to please. We’ve served this at large parties of 50 or more, at more intimate gatherings with a few friends, and regularly at home when it’s just the two of us. Goat cheese is a staple in…

When we entertain we like to have some small-bites for our guests to nibble on while having their aperitif. This is one of our repertoire staples as it looks beautiful, tastes delightful, and is almost effortless. The Boursin cheese makes this seem like a forbidden…

Who doesn’t love a great tomato sauce? Through the years we’ve tried numerous recipes and combinations, enhanced them with our own additions and ideas, and came up with a basic sauce that can be taken in many different directions, depending on your menu-or if you’re…

These tasty little packages have many aliases across the Midwest. Whether you call them a krautburger, runza, bierock, krautrunz, or kraut pirok, these delicious yeast-bread envelopes are most commonly filled with a combination of sautéed onions, cabbage and/or sauerkraut, ground beef, and simple seasonings of…

One of our favorite restaurants while living in Newport Beach was a local hang-out called “Gulfstream”, where they served a version of this trout dip along side a bunch of humble saltines and a bottle of Siracha Chili Sauce. We ordered it almost every time.…

This dish was inspired by Roger Verge, the famous chef from Moulin du Mougin in the South of France. His light touch yet luxurious cuisine was a hallmark of the freshness of Provencal food and what I think truly brought Nouvelle Cuisine to great recognition.…