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Making a collar for a soufflé dish

February 21, 2017

In many soufflé recipes, the contents rise taller than the dish they are baked in. In order to support the batter as it rises, we attach a “collar” to the top of the pan. Here’s how I do it: Tear off a large sheet of foil long enough to wrap around soufflé dish and overlap… Read more »

tips on buying and storing fresh fish

Tips on Buying and Storing Fresh Fish

February 8, 2017

In my cooking classes, I am often asked for advice on handling fish. So, I thought I would share here my 10 tips on buying and storing fresh fish: 1. Pick the right market. Choose a fish market with knowledgeable sales people and high turnover. Makes your job a lot easier if they know what… Read more »

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How to Poach an Egg

November 23, 2016

I love poached eggs, but was always frustrated when they didn’t come out nicely shaped – I didn’t like the trailing pieces or rough edges on the whites. After experimenting with around a half dozen different tips on making “the perfect” poached egg, I created an approach that consistently works for me, and isn’t difficult…. Read more »

Perfect Pasta, Every Time

June 6, 2016

In my cooking classes, I am often asked for my secrets on how to cook pasta correctly – to ensure that it comes out flavorful, just al dente (not too chewy nor soft), not stuck together, and not slippery. So, here are my top 10 tips: Use enough water – in the correct size (i.e.,… Read more »

Best Way to Grill Shrimp

August 27, 2015

The best way to grill shrimp is on skewers, on an oiled grill rack. First, soak 12-inch long skewers in water for a least 30 minutes. Preheat grill to high. Put vegetable oil or olive oil in a small bowl. Soak an old dishcloth or paper towel in the oil, draining off excess. When the… Read more »

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Butterflying and Halving Chicken Breasts

March 18, 2015

I love to cook chicken because it’s so versatile, and always have a few breasts in the freezer. Now, is it just me, or are chicken breast halves getting larger and larger these days? I find that, most of the time, one breast half is plenty to serve two people. The problem is how to… Read more »

Muffin Baking Tips

March 10, 2015

I love to make muffins. They are super easy to prepare, and tend to freeze well, so you can make a bunch and have some ready for later. Here are some tips for making your muffins come out great every time: Don’t over mix your batter. Just mix until the ingredients are blended. If you… Read more »

Pancakes – when to flip?

February 9, 2015

I love to make pancakes as a special treat for Robert’s breakfast on Sunday mornings from time to time. To my mind, the key to a good pancake is cooking it through to a golden brown color, without drying it out. So, after you pour the batter onto a greased griddle – or skillet –… Read more »

Buying and storing fresh ginger

January 9, 2015

I love the flavor of ginger, and you will find it in many of our recipes (see some examples below). I especially like to use fresh ginger when I can. When purchasing ginger, look for 2 to 4-inch long pieces in the produce section of your grocery store. It’s often in a basket. Make sure… Read more »

*Image credit Fine Art America, Louisiana Map Painting by Judy Merrell

A Lesson in Southern Cooking… What’s the Difference Between Cajun and Creole?

December 5, 2014

Initially a peasant food, Cajun dishes are from south Louisiana. The food is a product of the ingredients and resources of rural people. These dishes are highlighted by dirty rice, gumbos, jambalaya, andouille and simple foods such as fried catfish. Cajun cooking traditionally uses pork fat and simpler ingredients–yet the food is flavorful and savory…. Read more »

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