This colorful salad is the perfect combination of sweet and peppery, tangy and mild ingredients. When choosing your mango and avocado for this salad make sure they are not overly ripe. You’ll want everything to hold up being tossed around in the dressing and watercress.
It’s tomato season!! They’re ripe and fresh off the vine in every market. Plum tomatoes, heirloom tomatoes, grape tomatoes…you name it. So off to Graul’s I go to get a pound of local tomatoes in a variety of colors. I’m going to mix my favorite Caprese Salad with a little pasta to create a satisfying…
In Pirate Caroline’s anchorage, it’s Eastern Shore ‘Loupe season; in Pirate Kristin’s it’s not nearly so romantic. We have four seasons here in southern Louisiana: football, Mardi Gras, crawfish, and hurricane; and we’ve just entered the latter one. No storms yet — it’s early — but the heat and humidity make sailing a very catch-as-catch…
After a sail across the lake from New Orleans this morning we tied up at the local bulkhead by the yacht club for lunch. But why go to the yacht club FOR lunch when you can have this exquisite bistro lunch aboard within minutes? So, while my skipper did an oil change on the diesel,…
This is one of those “well, duh” recipes — simple, but so very easy and satisfying that I’m just going to risk getting “duh”-ed at to remind you that you should make this a few times a month, particularly if you have easy access to good shrimp. Proof that it’s easy? We had it as…
This recipe popped up in the paper a few months back as “Kilt Greens” and I thought “well okay, let’s see how the Scots do their veggies.” Turns out, it’s not Scottish — but quintessentially American, from Appalachia. I asked my North Carolina native neighbor and she said her mom served them all the time…