My husband created a monster of sorts this past Christmas by gifting the Encyclopedia of Cajun and Creole Cuisine by Chef John Folse to me. The book is nearly 900 pages and weighs a ton. It is full of history, recipes and gorgeous photographs of the culinary Mecca in our country that I have written […]

Christmas has its own special magic. You have the brightly lit twinkling tree and you share special moments with special people. One day perhaps I will write a story titled ‘A Notley Road Christmas’ as it was the most wonderful time of the year with some of the most lasting memories of my childhood. My […]

Pumpkins are everywhere as is pumpkin spiced everything! I love the colors, shapes and textures of all pumpkins and gourds. Only sugar pumpkins are suitable for cooking though. I have always used canned pumpkin but I am sure that the real McCoy tastes fabulous. The Thanksgiving feast is labor intensive due to the amount of […]

Most cooks buy canned chestnuts because they are convenient to use and easy to find. Our neighbors have three gorgeous chestnut trees on their property. The nuts are in season now and are falling to the ground in droves. Thank you Maureen and Chris for sharing your bounty. The tree itself is deciduous and a […]

The title may sound a bit ominous but autumn is without hesitation my favorite season; crisp days, cool nights ~ aaah, sweater weather at last. I have very fond memories of my childhood at Notley Road during the fall; running home late for dinner just as the sun was setting and the smell of dinner […]

Anyone who has ever played the game Password knows that if you got the word Parmesan then your clue would immediately be eggplant as a drawn out phrase.  My cousin/sister Ginny makes the best homemade eggplant Parmesan that I have ever had ~ hands down. She fries the eggplant to a non-greasy perfection after ‘sweating’ […]

My friend Linda , as you know, makes one of the best crab dips in the Neck. I started thinking how could I spin-off a recipe for individual servings of her dish. Well, make small portions in a mini-muffin tin, that’s how! The blue crabs are still coming in strong on the dock but the […]