(Scroll to the bottom to enter the Le Creuset giveaway) Sweet Cedar Key Littleneck Clams are one of my favorite bivalves to cook, and steaming them is so easy to do. They pop open, so there is no shucking involved, and tossed with pasta or served with a flavorful broth, they are a delight to…
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I was invited by The United States Potato Board, the nation’s potato marketing organization, to create a fresh, light, natural and healthy recipe to start the New Year off right after indulging over the holidays. Most of us can use a little help, right? The US Potato Board provides inspiration, information, tools and education to potato…
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This year’s Mississippi Seafood Cook-Off won’t just name the state’s top seafood chef, but also will help feed the hungry along the Gulf Coast and aid tornado victims in North Mississippi. Hattiesburg chef, author and restaurateur Robert St. John will emcee the event set to take place on May 30. Mississippi artist Wyatt Waters…
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We are coming into the home stretch in Emeril’s One-Pot Blogging Party, and I have had a ball! It has been a lot of work but also fun meeting my new blogging buddies from all across the country. We use Facebook and Twitter to keep up with what each is cooking from the book. For…
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A Sicilian dish first concocted by Italian Fisherman in San Francisco, Cioppino is a saffron based seafood stew made with shrimp, fish, mussels and other seafood. The secret to classic bruschetta is stale bread. 2 servings Ingredients: 2 tablespoons olive oil 2 cloves garlic, chopped 2 tablespoons butter 1/4 cup fresh basil Italian seasoning, a…
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