Baked Brie w/Herbed Artichokes

A delicious dip for any get-together. Creamy brie topped with cheesy herbed artichokes perfect for spreading atop toasted baguette slices.

French Onion Salisbury Steak

A soothing winter’s dish. It’s an entree… it’s a soup… to complete the meal, serve a Waldorf salad alongside.

Hot Brown

The Brown Hotel in Louisville, Kentucky is notorious for it’s open-faced turkey, tomato, bacon and cheese sandwich. Introduced in the 1920’s as a late night snack after a long evening of dancing and partying, the legendary dish now has...

French Toast Bites

Cut bread into 1″ thick slices. Trim crusts; cut bread into 1″ cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2 cups bread cubes and mix to saturate. Lightly butter a 10-12″ nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm. Repeat to soak and cook remaining cubes. Discard any remaining egg mixture. Pair along with sliced strawberries if desired.


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