Sharing with Neighbors
Parsnips, carrots, and fennel are thinly sliced, then dressed in a decadent cream sauce infused with sweet and earthy blue cheese. Topped with chopped pecans and baked until golden and bubbly, this is your elegant holiday side dish.
Continue reading “Vegetable Gratin with Blue Cheese Sauce” »
From the time that I was a little girl, tying down chicken backs into crab nets on a Biloxi pier with my Grandma Mac, fresh crabs have been such a central part of my life.
In gumbo or stuffed into the shell, made into crab cakes or patties, stuffed into po'boy bread, or jumbo shrimp, in pasta, even that hot crab dip that shows up at pretty much every event in existence around here, I can't even imagine a life without some fresh blue crab in it.
