Recipes

A classic Southern ambrosia salad with mandarin oranges, crushed pineapple, shredded coconut, mini marshmallows, and whipped topping, chilled and garnished with cherries.

Classic French consommé: a gallon of cold chicken stock clarified with a ground chicken-egg white raft enriched with mirepoix, tomato, and aromatic herbs, strained crystal-clear through cheesecloth.

Classic corn chowder with fresh corn, chicken stock, and light cream, brightened with lemon juice and dry mustard.

Classic Irish-American slow-cooked corned beef brisket with apple juice, brown sugar, orange peel, and cabbage — perfect for St. Patrick's Day.

Classic diner-style corned beef hash with crispy potatoes and golden caramelized onions, finished in a hot oven.

Southern classic with ham, red-eyed gravy, and creamy grits.

A classic French country pâté of ground veal, boiled ham, pork butt, and chicken livers marinated 24 hours in brandy and port with herbs and spices, pressed into bacon-lined terrines and baked in a water bath.

Classic crab cakes with lump crabmeat, Old Bay seasoning, Worcestershire, and a light breadcrumb binder. Pan-fried until golden.

Individual omelets filled with lump crab meat, shallots, green onions, and smoked Gouda, draped with a Tasso ham hollandaise — a New Orleans brunch classic.

Classic Italian twice-baked cookies with tart dried cranberries and crunchy pistachios — perfect with coffee or tea.

A classic New Orleans-style gratin of crawfish tails, wilted trinity vegetables, and Creole mustard mayo topped with seasoned bread crumbs and baked until bubbly.

A classic French Creme Dubarry: creamy blended cauliflower soup with leeks, garlic, fresh thyme, nutmeg, and a garnish of tiny florets.

Classic French cream puffs with golden choux pastry shells filled with creamy vanilla pudding.

Classic New Orleans candy — a creamy soft-ball stage praline with toasted pecans, brown sugar, and a touch of condensed milk, dropped onto waxed paper.

Shrimp cooked in a spiced court-bouillon with crab boil, served with a classic New Orleans remoulade sauce of mustard, horseradish, and celery.

Classic slow cooker New England-style beans: navy beans with salt pork, onion, molasses, brown sugar, and dry mustard.

Classic pressed Cuban sandwich with shaved roasted pork, smoked ham, Swiss cheese, and dill pickles on buttered Cuban bread.

A classic deep dish apple pie with Granny Smith and McIntosh apples, cinnamon, pecans, and a surprise cheddar cheese layer, served with vanilla ice cream.

Classic stuffed bell peppers filled with a savory ground beef mixture of tomatoes and two kinds of corn, topped with buttery breadcrumbs and baked until tender.

Classic, make-ahead tiramisu with coffee, amaretto, and silky mascarpone cream that chills to perfection.

A classic New Orleans brunch dish - poached eggs on artichoke bottoms over creamed spinach, topped with hollandaise sauce.

A classic Southern mint julep with muddled spearmint, simple syrup, crushed ice, bourbon, and a touch of Grand Marnier.

Classic make-ahead breakfast casserole with hash browns, ham, jalapeño Monterey Jack cheese, green onions and a milky egg custard. Can be refrigerated overnight and baked in the morning.

A classic Low Country boil: potatoes, onions, pork sausage, corn, and shell-on shrimp all boiled together with crab boil seasoning — a crowd feast.