When it comes to comfort food it’s hard to beat a chicken pot pie. I like to make the filling for the pie in my crock pot so I can spend the day working in the garden rather than the kitchen. At the end of the day the filling is ready to pour into a casserole dish, topped with a crust and baked into to a golden pie.
Pekin duck sounds like a fancy dish, but it’s actually just as easy to prepare as chicken. Also known as Long Island duck, Pekin is the most common duck meat served in the U.S. This recipe uses a citrus-ginger sauce to flavor the duck. It’s a wonderful alternative to turkey or ham at holiday meals.
It’s hard to top my family recipe for stuffing, but this duck and cornbread dressing is up there with my favorites.
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. We served it topped with a little fried sage and sour cream and a thick slice of corn and green chili cornbread. Delish!