I had almost given up on successfully roasting a turkey when I tried this recipe. It requires a little extra attention but the delicious results are well worth the effort.
Regina Charboneau, chef at Monmouth Plantation in Natchez was kind enough to share some of her favorite recipes that they serve guests during the holidays. One of the recipes was for this tasty roasted turkey with anchovies and spices.
Whenever I cook I try to stick to a few basic principles. The first one is to keep it simple and the second is to use the freshest ingredients possible. A little bit of olive oil, garlic and herbs are all you need to make this outstanding prime rib.
Here’s a savory dish that will be a favorite at your dinner table. This rack of lamb can be marinated 6 hours ahead of time in the refrigerator – a great time saver for a dinner party.
Arkansas chef and restaurateur Scott McGehee prepared this yummy chili at a Moss Mountain Farm Halloween party in 2013. We served it topped with a little fried sage and sour cream and a thick slice of corn and green chili cornbread. Delish!
I love to use honey to sweeten desserts, but it’s also delicious in savory dishes – like this slow cooked pork tenderloin. Honey, apples, onion and spices add rich flavor and the meat is extra tender thanks to the slow cooker.