This is a simple, basic cornbread recipe. It is cooked traditionally in a well-seasoned cast iron pan to produce a nice caramelized crust and a super moist cake like inside. This is a richer and more … [more]
I first tried this in the restaurant I worked in and it became a favorite on the menu. It is very simple and don’t be afraid to try this at home. Note that the marination makes it taste a lot … [more]
This is a traditional ossobuco recipe, but with a French twist. Although the Pernod liqueur appears to be a strong flavor, it mellows in the oven and blends in to create richness that makes this dish … [more]
I say “revisited” because this is oven baked and a few revisions have been made. I use Dijon mustard instead of the bright yellow mustard that my grandmother used (she must have liked yellow, … [more]