Caviar is the ultimate badge of conspicuous consumption. And, for most of us, the lovely presentation of this food is so far removed from the fish from which it comes that I was utterly captivated when I began to look into its history and the current state of the caviar economy.
In my …click to continue American Caviar
You can do this on a grill or over a gas burner with a grill basket. I did the latter. I also spread a sheet of aluminum foil around the burner to catch any drips. It is not strictly necessary, but it helps with the clean up. It had never really occurred to me …click to continue Grilled Red Pepper Salsa
I’m sure this isn’t about you. And, to be honest, we don’t entertain overnight guests often, thanks to a lack of extra rooms. One must like to sleep on couches or bunk beds to stay at Casa Wildwood. But, occasionally a host might not want to get up at the crack of dawn to …click to continue Blueberry Cream Cheese
Don’t ever say that there is nothing worth reading in airline magazines. My sister-in-law Valerie clipped a recipe out of the Southwest Airlines magazine, Spirit, last year and this recipe was born of it. The original recipe is for cashews only, but you know I can’t resist throwing pecans into …click to continue Smoky Pecans and Cashews with Bacon
Everyone who knows about these potatoes calls them Texas Hash Browns or something of that nature. I call them Will’s potatoes, because it was my brother, Will, who first made them for me waaaaaay back when we were in college at SMU. A girlfriend of a friend of Will’s had made them for the …click to continue Will’s Texas Hash Brown Casserole