Key Lime Meringue Pie

AUTHOR NOTES A meringue you can’t mess up. A punchy-bright middle that—perhaps controversially—skips the hassle of Key limes. And a secret ingredient so obvious (shh, it’s plenty of salt in the meringue), you’ll never skip it again. Meet your new favorite Key lime pie, from Petee’s Pie Companyco-owner and head baker Petra Paredez (aka Petee).  […]

Graham Cracker Crust for Pies

1 ½ cups finely ground graham cracker crumbs  ⅓ cup white sugar  6 tablespoons butter, melted  ½ teaspoon ground cinnamon (optional) Directions Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9-inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. […]

Imam Bayildi

Imam bayildi is a baked Turkish dish – though often seen on menus throughout Greece – consisting of eggplant, tomatoes, garlic, herbs and olive oil. Serve as a vegetarian main dish or as a side dish with chicken, beef or seafood. Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Ingredients 1 tablespoon olive oil […]

Filet Mignon with Mustard and Mushrooms

Filet Mignon with mushroom sauce

Ingredients 2 (2-inch-thick) filets mignons, tied (10 to 12 ounces each) 1 tablespoon canola oil 2 1/2 teaspoons fleur de sel 1 teaspoon coarsely cracked black peppercorns 1 tablespoon unsalted butter 6 ounces mushrooms, stemmed and sliced 1/4 inch thick 1 tablespoon dry sherry Kosher salt and freshly ground black pepper 2 teaspoons good olive […]

How to Cook Filet Mignon

Raw Filet Mignon steak

With high demand and only about eight cuts per cow, filet mignon often fetches the highest price in the butcher’s case. When you’re paying upwards of $20 per pound, cooking these precious tidbits can feel a little like a tightrope walk. Don’t be intimidated. By paying attention to a few important details, learning how to cook […]

Blackened Salmon

Blackend Salmon in a cast iron skillet

Course: MainCuisine: American, CajunServing: 5 Ingredients 2 teaspoons sea salt 1 teaspoon onion granules 1 teaspoon garlic granules 1 teaspoon dry oregano 1 teaspoon dry thyme 2 teaspoons paprika ½ teaspoon ground white pepper ½ teaspoon cayenne pepper 4 tablespoons oil 3 8- ounce fresh salmon fillets optional beurre blanc sauce Instructions In a small bowl mix together the salt, onion granules, garlic granules, oregano, thyme, paprika, white pepper, and cayenne pepper until combined. Set […]

HARICOTS VERTS/ French Green Beans – A simple recipe

French string beans - Haricots Verts

FRENCH GREEN BEANS VS. REGULAR GREEN BEANS I hope we’re all familiar with traditional green beans, with are long, thin, and often sold by the pound or in prepackaged bags simply labeled, “green beans”, at the grocery store. French green beans (also called Haricots Verts) are slightly longer and skinnier than regular green beans and […]

Beurre Blanc Sauce Recipe

white wine butter sauc

What Is It Beurre blanc literally translates from French to English as “white butter.”  It’s simply a white wine butter sauce and it is much simpler to make than maybe you thought.It is easy to make and goes great with vegetables, pork, beef, chicken, or fish. What’s the Difference Between Beurre Blanc and Hollandaise Sauce […]

Classic Greek Sweets – Kourampies and Melomakarona

Kourambiedes and Melomakarona

Greek society cleaves into two clans: those who prefer the crunchy intensity of melomakarona and those who swear by the ethereal, melt in the mouth, buttery bite of a kourabie. The two scrumptious biscuits are indispensable additions to the Greek holiday table. Platters piled high with nutty brown melomakarona and snow white kourabiedes form part of […]

Lamb Fricassee with Trahanas

Lamb shank with Trahana

Serves: 4-6 people Ingredients For Lamb 4-6 lamb shanks 300g each sunflower 1 garlic halved 1 onion halved 1 sprig of rosemary Butter for the glazing Directions Season with salt the lamb shanks! Sauté both sides with sunflower oil until golden brown! Deglaze pan with some water and take the drippings! Put the shanks in […]