Jamie's Recipes

And everyday inspirations

A PITCHER of SPIKED BASIL LEMONADE
  • Time: 30 minutes
  • Complexity: easy
  • Origin: Cocktails

A PITCHER of SPIKED BASIL LEMONADE

Summertime lemonade…my style!
A REFRESHER COURSE ON OILS

A REFRESHER COURSE ON OILS

A REFRESHER COURSE ON OILS
AFTER DINNER VODKA ESPRESSO SHOTS
  • Time: 5 min
  • Complexity: easy
  • Origin: Cocktails

AFTER DINNER VODKA ESPRESSO SHOTS

ALL ABOUT BUTTER

ALL ABOUT BUTTER

Butter is the most prized cooking fat because of its delicious flavor and rich, creamy mouth-feel. And nothing can substitute for great flavor and mouth feel. Butter has come a long way…and you can find various varieties, flavors and quality on the shelf of your favorite grocery store. Here’s what you need to know…
ALL-IN-ONE ROASTED CHICKEN THIGHS with ASPARAGUS & BABY POTATOES
  • Time: 1 1/2 hours
  • Complexity: easy
  • Origin: Rotator

ALL-IN-ONE ROASTED CHICKEN THIGHS with ASPARAGUS & BABY POTATOES

The perfect introduction to Spring, this dish is full of fresh, rustic flavors.
ALMOND PUFF PASTRY TWIST COOKIES

ALMOND PUFF PASTRY TWIST COOKIES

Almond sugar cookies begin with puff pastry. Plan ahead to refrigerate the cookies for 30 minutes before baking. This is a fun recipe to make with kids.
AMERICA'S BEST FRIED CHICKEN

AMERICA'S BEST FRIED CHICKEN

New Orleans chef Donald Link's understandably popular fried chicken is made just like his granny used to make in Lake Charles: seasoned, skillet-fried, dark, and so crunchy that each bite practically echoes through the large dining room at his restaurant Cochon. Letting the bird rest for up to 20 minutes after frying is critical, allowing the natural chicken juices to settle. In the meantime, you can make Link's Dirty Rice to serve on the side.
Ancho Chili Tortilla Soup
  • Time: 40 minutes
  • Complexity: medium
  • Origin: Soups

Ancho Chili Tortilla Soup

Spicy and thick with chicken.....An absolutely delicious recipe. If you like it really hot, leave the seeds and the veins in the jalapeño.
ANDALUSIAN GARLIC-ALMOND SOUP: AJO BLANCO

ANDALUSIAN GARLIC-ALMOND SOUP: AJO BLANCO

Excerpted from “Soup for Two” by Joanna Pruess www.joannapruess.com
This classic cold white Spanish soup of puréed garlic and almonds with a dash of sherry vinegar is a perfect antidote to hot days. My kids and I were introduced to it during a cooking class in Seville with Amelia Gomez and her husband chef Jorge Rideo. Grapes are the traditional garnish to balance the garlic, but small cubes of watermelon or apple are also used today. Ajo blanco is said to have originated in the Roman colony of Hispalis (today’s Seville), where almond milk was consumed in large amounts.
ANNE WILLAN'S GARLIC and WALNUT SAUCE

ANNE WILLAN'S GARLIC and WALNUT SAUCE

Ail means “garlic,” as will be evident when you taste this sauce from Languedoc, an emulsion of walnuts and walnut oil with raw garlic and parsley. Serve it with duck breast, roast pork, or grilled vegetables. -

photo by France Ruffenach Excerpted from THE COUNTRY COOKING OF FRANCE by Anne Willan, Chronicle Books, 2007. - See more at: http://lavarenne.com/recipe/garlic-and-walnut-sauce-sauce-aillade/#sthash.FuaFZrv7.dpuf
<<  1 2 3 [45 6 7 8  >>  
  • CIA Napa Valley
  • Court of Sommilier Masters
  • Talk Radio 790 KABC
  • Modern Luxury