Make Ahead Meals

One of the telltale signs of school starting again is the way days suddenly don’t have enough hours anymore. And sadly, some families respond by existing entirely on fast food (a good idea for neither taste buds nor waistline) or on less-than-wonderful frozen dinners from the supermarket. We are not about prohibition around here: we…

Making Meals into Family Memories

With the natural change in rhythms that comes with the start of another school year, yet another change might be good for your family. It might be time to involve your kids, whatever their ages, in the process that produces dinner. The idea of “kids in the kitchen,” is not so much new as old…

Summer Entertaining Made Easy!

My husband, Case, and I have been entertaining some this summer, and it occurred to us, we have learned a thing or two over the years on great summer entertaining tips. This summer we have thrown parties at Das Peach Haus as well in Calistoga, California in the beautiful Napa Valley. We have put together…

The Burning Question: Charcoal or Propane?

Setting meat (or, once in a blue moon on a diet, vegetables) over an open fire has got to be the oldest form of cooking on earth – short of the animal of your choice getting fortuitously struck by lightning. The time-honored technique, which acquired its modern name “barbecue” when European started learning from the…

Celebrate National Lasagna Day With A Trip Back In Time

This month we celebrate a dish created in ancient Greece, perfected through millennia with regional variations across Italy, and finally embraced with passion in America. Yes, we’re all about National Lasagna Awareness Month, with National Lasagna Day coming up July 29. Along the way, and especially after crossing the Atlantic, the dish evolved – generally…

Red, White & Peachy

We are honored, humbled and thrilled to have the brand-new issue of Better Homes & Gardens showcase our family’s traditions of food and celebration. Landing on newsstands and in subscribers’ mailboxes this week, the magazine devotes eight pages of dazzling photos and text – plus four additional pages of recipes – to our family’s celebration…

Born-Again Bread

I can (and do) thank the Tuscans for teaching me what virtually every traditional culture on earth already knows: you never throw away anything that’s still edible, and that includes bread pushing hard on being stale. Over the centuries, as in Tuscany, cultures and cuisines have found tons of ways to make old breads taste…

Jambalaya’s Paternity

“Jambalaya, I am your father.” – Paella If you, like me, happened to grow up in south Louisiana, you were taught virtually on your Mama’s knee that jambalaya is the New World’s much-improved version of the paella invented in or around Valencia, Spain. And considering that Louisiana had a “Spanish period” between two stints as…

Charred Pineapple Shrimp Shish Kebab

1/2 cup teriyaki sauce 2 limes, juiced 2 cloves garlic, minced 1 cup Fischer & Wieser Charred Pineapple Bourbon Sauce 1 lb Texas Gulf Shrimp, deveined and peeled 1 (8 ounce) package medium mushrooms, halved 1 red bell pepper cut in 1-inch cubes 2 small white onions 1 green bell pepper, cut in 1-inch cubes2…

Butternut Spiral Noodles with Shrimp

INGREDIENTS ½ lb Texas Gulf Shrimp 1-10 oz box of Butternut Squash Spirals 1-24 oz jar Mom’s Garlic and Basil Spaghetti Sauce INSTRUCTIONS In a skillet over medium-high heat, sauté your shrimp on both sides until pink. In a new pan, sauté noodles and add in ½ jar (or more if desired) of Mom’s Garlic…

Hummus Among Us

I sometimes think that three of the 20th century’s most enduring conflicts – Arab vs. Israeli, Greek vs. Turk and, well, Lebanese vs. Lebanese – could have been resolved had all sides been persuaded to agree on how much they love hummus. To the haunting strains of John Lennon singing “Imagine,” everybody could have gathered…