OK, OK. Raise your hand if you have your eye on resolutions for the new year. Of course, we do. I made two last year and failed miserably. What were they? I’ll tell you later. For now, I wanted to make sure I got my list out to you of things you need to make […]
12 Wishes for 12 Dishes Read More »
Here we find ourselves, once again, in the midst of another holiday season. Whether your celebration is Hanukah or Christmas, Kwanzaa or none at all, it’s undeniably that time of year that people yearn for the slower pace that a well deserved day off (or five) can bring. (Whether we get that slow down is
Strolling Through the Holidays in Savannah Read More »
Whether it be travel to our hometowns, a special dinner, maybe a quiet afternoon at home. It doesn’t matter what it is really. I mean, seriously, there are a great many homes in America where after a wonderful morning watching the kids rip through the bounty left under the tree, it’s just another relaxing day
We All Have Our Christmas Traditions… Read More »
I’ll just say this off the top, it would be very hard not to walk into The Grey and not get excited. Extremely excited. Alas, my story starts at the beginning. There’s a bar up front at The Grey. A beautiful bar. Stools, booth seating, and an unmistakable warm vibe going on. That bar is
The Grey – A Sight to See Read More »
If you got a chance to catch last weekend’s episode of Eat It and Like It, then you saw something that hasn’t been spotted in a very long time on our show. The most loyal who go way back with us to that first season in the fall of 2011 will probably know what was
700 Drayton Cooking School Read More »
2014 is the year I became addicted to brussel sprouts. I had some in September that changed my life. Ever since then, I’ve been obsessed with making the perfect brussel sprouts. These aren’t them, but they’re pretty darn good. Give them a try. Ingredients: 1 1/2-2lbs of brussel sprouts. I like them halved. Some prefer
We’ve all had Caprese Salad, as it’s a classic recipe in the appetizer realm. A simple and delicious way to update this staple on your menu is to turn that salad into bites. Chef Nora Van Duyke of the Pantry Elf shared her take on this recipe with us while cooking at The Mansion on
Mini Caprese Bites with Balsamic Drizzle Read More »
Just in time for your holiday party, Chef Nora Van Duyke shares the perfect bite-sized appetizer for your guests. With the tart cranberries and melted cheese, what’s not to love? Sweet Olive Jam Puffed Pastry Bites with Swiss and Cranberry Ingredients: 1 puffed pastry sheet defrosted 1 jar of Sweet Olive Jam (OliveAffairs.com) 1
Sweet Olive Jam Puffed Pastry Bites with Swiss and Cranberry Read More »
Seafood dishes are a big part of Italian Christmas. Here’s one that Chef Peter Russo of The 700 Drayton Kitchen School at The Mansion of Forsyth shared with us. Fettuccine and clams recipe For the pasta: 1 cup flour 1 egg When you crack the egg, fill one half of the shell with water and
Fettuccine and Clams Recipe Read More »
I tried to sit down and do the math and figure out exactly when was the last time I was in a kitchen cooking something on our television show. It has certainly been a while. Well over a year. At the end of the day, probably closer to two. Well, if I had a nickel
Back in the Kitchen Read More »
