Baked Blueberry Brioche French Toast with Blueberry Compote, and Crème Anglaise

Here in the midwest, it seems there was almost no fall season this year, and already the deep winter weather is upon us. We Chicagoans are accustomed to brisk winters, but they usually don’t begin in early November with bone-chilling blasts. But here we are, leaves still green with late summer’s warmth, now frozen to […]

Sweet Georgia Peach Jam (in Collaboration with Fresh Farms and Mauviel Cookware)

No fruit tastes as summery as ripe peaches, and late-season Georgia sweet peaches from Fresh Farms are the most luscious of all. The aroma of the ripening fruit is as intense and irresistible as the soft, sweet and tangy flavor. They’re also a treat for the eyes with their deep orange-yellow hue and vibrant patches of […]

Soupe au Pistou (Provençal Vegetable Soup)

Hard to believe last Tuesday was the first day of Spring, with some parts of the country still getting pounded by record snowstorms. While I’m anxious for the arrival of warm spring days, I fully intend to savor the last of the cold weather with the help of a few more pots of soup. With […]

Quick and Easy Chicken Pot Pie with Puff Pastry

How is it already late January? Usually, the quiet weeks that follow the chaotic holiday season seem to drag on and spring seems like a mirage far off on the horizon. Here in Chicago, we are enjoying the violent extremes of midwestern weather with weeks of sub-zero temperatures punctuated by days in the mid-’50s when […]

How to Assemble an Easy French Cheese Board

Who doesn’t love cheese? I’ve had great cheeses from all over, but my favorites tend to be French. I love creamy camembert, nutty salty hard aged Mimolette, and the deep savory earthiness of blue veined brie. For us there was a bit of a learning curve, an acquiring of taste to really enjoy strongly flavored […]

Poached Pears with Caramelized Chestnuts with Roquefort Cheese (Mauviel Series)

One of my earliest food memories was the discovery of a pear tree in the schoolyard way back in kindergarten. It was a sunny late fall day and as I ran through the leaves, the strangely shaped brown apples caught my eye. The sweet aroma of wet leaves and fallen fruit was too much to […]

Roasted Pork Loin with Shallots, Thyme and Sage with a Fennel and Orange Salad

I’ve been testing out a beautiful new baking dish from Revol that looks like a cute little pig and so far my favorite dish to make in it is a tender glazed pork loin with shallots, fresh sage and thyme. The open shape and high sides deliver moist, gentle roasting and the generous size leaves […]

Oysters and Tartare recipe by Boathouse Executive Chef James Morse in Traverse City, Michigan

People either love or hate oysters, I don’t know if I’ve ever met someone who was indifferent about them; there is just something so delightful about enjoying these briny little morsels of sweet tender flesh right out of their shells in their own natural broth. I never pass up a chance to have them, and […]

Roasted Winter Vegetables (Emile Henry Series)

It is winter once again in Chicago. The harsh winds and short grey days call for comfort food and quiet reflection as we prepare ourselves for the chaos of the coming holiday season. This time of year will always make me think of the time we spent living in southern Germany; the winters there were […]

L. Mawby Green with French Style Cuban Sandwiches (Series)

Local foods, and particularly street foods, connect us deeply with the places we live. Often consisting of humble ingredients and prepared in an efficient manner, they straddle a line between convenience and fine dining, often relying on a powerful punch of flavor from a key ingredient or special condiment for authenticity, and delivered in an […]

L. Mawby Tradition with rigatoni, chicken sausage, arugula and aged raclette cheese (Series)

The end of summer calls for heartier dishes such as soups and stews, but this is the time when I really start to crave breads and pasta. When we traveled in Italy we were surprised how uncommon tomato-based sauces were; white wine sauces made with butter or olive oil and grated cheeses seemed much more […]

L. Mawby Cremant Classic with roasted figs and pears with crème anglaise (Series)

As the long hot growing season draws to a close, shorted days and cooler weather transform northern Michigan into a kaleidoscope of Autumn colors. This is my favorite time of year and the perfect time to visit farmer’s markets and wineries to enjoy the fruits the harvest. More than a decade ago, Jason and I […]