Cook Dat Blog archive
Memorial Day is right around the corner and we know everyone is scrambling to find that perfect dip recipe to bring to their neighborhood BBQ.
INSTRUCTIONS: 2 tablespoons unsalted butter 1 teaspoon Joe's Stuff 1 tablespoon Sliced Garlic 14 ounces canned or frozen artichoke
INGREDIENTS: 1 cup brown sugar (dark or light), packed 1 cup pecans, finely chopped 1/2 cup all-purpose flour 1 1/2 sticks butter, melted 2
New Orleans School of Cooking chefs Anne Leonhard and Harriet Robin will be selling their newly published cookbook, Across the Table, on QVC’s