Food

French toast has been one of my favorite breakfast dishes for as long as I can remember. With the business of the holiday season, this is a terrific make ahead dish for breakfast, brunch, or Christmas morning, and perfect for a crowd! For French Toast Butter, for greasing 1 loaf crusty sourdough or French bread 8 whole eggs 2 c. whole milk 1/2 c. heavy cream 1/3 c. sugar 1/2 c. brown sugar 2 tbsp. vanilla extract or paste Warm maple syrup, for serving Butter, for serving 1 c. fresh blueberries or strawberries, for serving Topping 1/2 c. flour 1/2 c. firmly packed brown sugar 1 tsp. cinnamon 1/4 tsp. salt Freshly grated nutmeg (optional) 1 stick cold unsalted butter, cut into pieces Directions: For the French toast: Grease a 9'x13' baking dish with butter. Tear bread into chunks, or cut into cubes, and evenly distribute in the pan. In a large bowl, whisk together the eggs, milk, cream, both sugars, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (ideally, overnight). This can also be made and baked all at once. For the topping: Mix the flour, brown sugar, cinnamon, salt, and some nutmeg in a medium bowl. Stir together using a fork. Add the butter and use a pastry cutter or your hands to mix it all together until the mixture resembles small pebbles. Store in the refrigerator until needed. When you're ready to bake the casserole, preheat the oven to 350˚. Remove from the refrigerator and sprinkle the topping over the top. Bake for 45 minutes for a softer, (bread pudding-like) texture or for 1 hour or more for more firm, crisp texture. Serve and top individual portions with butter, drizzle with warm syrup, and sprinkle with berries.

Yep, I'm the psycho that brings salad to Thanksgiving. If your holiday is anything like ours, there's not a lot of fresh and light on the table. A salad definitely fits the bill, and if you're going to serve a salad on Thanksgiving, it better be a wow. This one solves all of those problems! Ingredients 2 cups baby spinach 4 cups spring mix 1 large apple, cored and thinly sliced 1 small red onion, thinly sliced 4 ounces crumbled gorgonzola (feta or chèvre works well here as well) 1 cup pecan halves, toasted (you can buy these toasted, or toast in oven for 5 minutes or so at 400) 1 cup low or no sugar dried cranberries 1 cup (or 1 medium) sweet potato, cubed For the dressing: 1/2 cup extra virgin olive oil 2 tablespoons maple syrup or honey (not pancake syrup) 1 tablespoon dijon mustard 1/3 cup apple cider vinegar Salt and pepper, to taste Instructions Preheat oven to 400. Toss sweet potato with 1 tbs olive oil, and spread on a baking sheet. Roast until just soft and slightly browned. About 20-25 minutes. Whisk the dressing ingredients together. Drizzle over the salad and serve, with any extra dressing offered on the side. Layer all the salad ingredients, minus the dressing , in a large bowl, just before serving. Options to adjust: If you're short on time, skip the sweet potatoes, but they really do make it delicious! Sub blue cheese with goat or feta if you prefer. Pretoasted nuts (from Trader Joes or any store) work great, and I love it with the slightly spiced ones too! No pecans? Pumpkin seeds are also delicious here.  *No brown apple hack* If you want to keep your apples from turning brown in your salad (or anywhere) here are a couple of ways to prevent that. Soak your sliced apples in 2 cups of water with 1/4 tsp salt for 1-3 minutes, then rinse. (Don't leave them for longer, because salty apples are probably not going to be a hit.) Alternatively, you can use 2 tbs honey dissolved in 1 cup of water for the same effect.

Just in time for cozy season!! Last month, when I was trying to come up with a recipe for September, I wanted cozy, easy, comforting foods that would work well for busy days and back to school. While I think Baked Ziti fit that bill, I completely forgot about the OG easy to fix, one pot, always a fan favorite, perfect dinner on the run, even when everyone is eating at different times. And that, my friend, is Goulash. Not Hungarian, but the good old, totally Americanized dish that’s a hearty cross between chili and pasta, topped with a sprinkle of cheddar cheese. (It’s what Hamburger Helper only dreams it was, and was one of my all time favorites when I was a kid, and probably still, when I'm cold, not feeling great, or I just crave comfort.)  American Goulash 1 lb. lean ground beef or turkey 1 cup finely diced yellow onion 1 cup finely diced green bell pepper (about 1 pepper)- I don't like green, so I use yellow or red. You do you! ½ teaspoon kosher salt ½ teaspoon coarse black pepper 3 cloves garlic, minced 1 tablespoon paprika 1 (14.5 oz) can of diced tomatoes, undrained (I love the petite diced) 1 (15 oz) can tomato sauce (no salt added) 2 cups low socium beef broth (more if needed) 1 tablespoon Worcestershire sauce 1 1/2 teaspoon Italian seasoning 1 bay leaf 8 oz uncooked elbow macaroni (2 cups) Optional, but recommended- shredded cheddar cheese for topping In a Dutch oven or large skillet, over medium high heat, brown ground beef, onion, and green pepper, seasoning with salt and pepper. Break ground beef into smaller chunks as it browns. Cook until meat is no longer pink and vegetables are softened, about 10 minutes. Add garlic and paprika, cooking and stirring, for one minute or until fragrant. Add tomatoes, tomato sauce, beef stock, Worcestershire sauce, Italian seasoning, and bay leaf; stir to combine. Bring to a simmer over medium high heat. Stir in uncooked macaroni. Reduce heat to low; cover and simmer 8 to 10 minutes or until pasta is just tender, stirring occasionally. Add more broth, as needed. Remove from heat, leave covered for 3 minutes. Goulash will thicken as it cools. Remove bay leaf. Serve with shredded cheddar cheese and chopped parsley, if desired.

When I was thinking about the recipe to include this month, I got pretty far in the weeds trying to think about the perfect thing, but really, what I wanted to include was something that was pretty easy to put together, is usually a hit with all ages, and that makes great leftovers. Why was I overthinking? This is the one to have when you don't want to overthink (or think at all.) It's just delicious. Weeknight Baked Ziti 2 tbsp. olive oil 1 whole large onion, diced 3 cloves garlic, minced 1 lb. Italian sausage 1 lb. ground beef 28 oz. can whole tomatoes, with juice 2 14.5 oz. cans tomato sauce 2 tsp. Italian seasoning 1/2 tsp. red pepper flakes Kosher salt, to taste Ground pepper, to taste 16 oz. ziti or mostaccioli, cooked until not quite al dente (don't overcook it!) 15 oz. tub part skim ricotta cheese 1 1/2 lb. mozzarella cheese, grated and divided 1/2 c. grated parmesan cheese 1 whole egg Fresh minced parsley Heat olive oil in a large pot over medium heat. Add onion and garlic and sauté for several minutes, or until they start to soften. Add Italian sausage and ground beef and cook until browned. Drain off excess fat. Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes. Remove approx 4 cups of sauce to a different bowl to cool down. Preheat oven to 375˚. Mix together ricotta cheese, 2 cups of the grated mozzarella, parmesan, egg, salt, and pepper in a separate bowl. Stir together until just blended. (Don't overmix.) Drain the pasta and let cool slightly. Pour into a bowl and add the cooled meat sauce and toss to combine. Fold cheese mixture in just barely. You still want large lumps throughout. Add half of the coated pasta to a large casserole dish. Spoon half of the remaining sauce over the top, then top with half of the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella. Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving. (Sprinkle chopped parsley over the pasta before serving for a little freshness.)

The Perfect End of Summer Pasta Nothing shows off the juicy decadence of summer like fresh fruits and vegetables. At this time of year, I tend to cook much more simply, to enjoy the bright flavors of the produce that abounds. This pasta is fast, easy, and gives you all the flavors of a caprese salad. Perfect hot or cold. Burst Cherry Tomato Pasta with Summer Vegetables 1/3 cup extra-virgin olive oil 7 garlic cloves, smashed 2- 2/12 pounds cherry tomatoes (about 4 pints) 1 large zucchini or yellow squash, cut into pieces more or less the size of your tomatoes ¾ tsp. crushed red pepper flakes 1 cup basil leaves, torn 1½ tsp. kosher salt, or to taste 12 oz. cellantani  tube pasta 1 large ball of fresh mozzarella, chopped (or mozzarella pearls)   I use a glass 9"x13" dish for this, tossing the tomatoes, the squash, and any other vegetables you want to use (adjust oil accordingly so everything is coated. Salt and pepper to taste. Place in a 450 degree oven for 20-25 minutes, or until tomatoes burst and other vegetables are started to soften and brown around the edges a bit. Put your pasta on, and when finished, drain and reserve 3/4 cup of the pasta water. Once the tomatoes/vegetables are done, pour into the pan with the pasta and stir to combine, adding pasta water until the sauce is the consistency you like. Add in basil and the fresh mozzarella while hot and stir to combine. Enjoy! This is also great cold and as a meatless main or a side to just about any protein.

This is another throw back family recipe, and one that was (and still is) one of my absolute favorites. It's the perfect summer treat that's not too sweet (and I mean, there's real fruit in there too!) I'm including the original recipe below, but it occurred to me that I could surely substitute Greek yogurt for the sour cream, and honey for the sugar, adding a little protein, taking out the refined sugar, and making it just a bit healthier. I told my son Angus (who's 20) that it would never have occurred to my Aunt Charlotte to do that "back in the day," as there was really no such thing as Greek yogurt then. He could hardly wrap his brain around that, as of course, "Greek yogurt has been around since ancient times, Mom." Yes, son. Just not in Richmond, Virginia. I then explained to him how we used to eat lasagna made with Cottage Cheese, and that was pretty much all he could take. Anyway, give it a try, either way, and let me know what you think. (Yogurt is a 1:1 substitution, but instead of the sugar, add about 2 TBS honey, or to taste.) Frozen Fruit Salad 2 cups sour cream 1/2 cup sugar 2 tablespoons lemon juice 1 whole bananas, chopped 1 can crushed pineapple in water, drained 1 can bing cherries, drained 1/4 cup chopped pecans Combine all ingredients in a large bowl. Spoon into foil muffin liners in a muffin pan, or silicone muffin cups. Freeze until firm.

If you know me, you probably know I'm a HUGE ice cream fan. Homemade, handmade, store bought, traditional flavors, soft serve, milkshakes... I love it all. BUT, there are a few places around town (or close) that in my opinion are just "must visits," and here they are: Ice Cream (Buckle up, this is not a short list!) DeLuca Gelato. At Gayton Crossing, in the West End (Is it a blessing or a curse that they are so close to my house?) This is our family champion for always amazing gelato. (And it's pretty much real deal gelato, so dense, creamy, and soft, but lower fat that American ice cream.) Our faves? Dark Chocolate Sorbet (packs a huge chocolate punch and no dairy), Banana Nutella (obviously), but really, they're all amazing. This is a small, family owned shop, and the people are amazing, too.  Gelati Celesti Multiple locations. This is one of RVA's longest running ice cream makers and shops. You'll also find their ice cream at many local restaurants. They use traditional Italian equipment and processes, and in my opinion, it's sort of a cross between true gelato and American ice cream. Loads of flavors, including seasonal flavors that rotate, but my favorite is 100% always "Just Ask." White Chocolate ice cream with Oreos and ribbons of peanut butter. Rich, luscious, and unlike anything else.  Scoop Strawberry Street in The Fan. Handmade ice cream, but make it gourmet. Scoop does a great job with traditional flavors, but their special flavors are what sets them apart. My favorite flavors here are definitely Croissants and Jam (sounds weird, maybe, but trust me), Creme Brûlée, and Roasted Strawberry. You can also get sundaes served on a warm blondie or brownie, custom ice cream sandwiches, and last but not least, and ice cream flight with 3 flavors of your choice with 3 cookie wedges. Perfect for sharing. (Or not.) Bev's Homemade Ice Cream & Cafe. Carytown. Bev's is a Carytown staple, and always hopping, especially if the weather is warm. Traditional flavors always, and rotating special flavors, plus sundaes and banana splits.  This summer (2023) they've even started renting carts for special events. My favorite here is the Raspberry Chip. (Reminds me of my half price lunch sundae when I worked at Friendly's in high school!) One Way Cream & Goodies  Jackson Ward. One Way Market is known for their international and unusual snacks, but the ice cream version might be even cooler. They can create your custom ice cream- cup, cone, or shake, infused with the ingredients you choose. Think Ukrop's Rainbow Cookies and Fruity Pebbles, Captain Crunch and Cheesecake...you get the idea. Or do you? It's definitely worth checking out when you want something different! Ruby Scoops. Brookland Park Boulevard. It wasn't by accident that Rabia Kamara won the Food Network Ben & Jerry's Clash of the Cones in 2021. With delicious signature flavors of sorbets and ice cream, rotating flavors, and a consistent menu of great dairy free flavors, there is really something for everyone. My favorites here are definitely the Black Sesame ice cream and the Guava Daiquiri sorbet.      Blue Cow Ice Cream Co. Village Shopping Center and Short Pump. Originally from Roanoke, Blue Cow made its way to RVA a couple of years ago, and has gained a foothold in the ice cream community. They've got some great classics, like their Double Fold Vanilla, but my favorites are definitely the Banana Puddin', the Birthday Cake, and their "Blue Cow Patty," with Butterfingers, Oreos, and dark chocolate chips in their Dark Chocolate Ice Cream. Don't forget to try some of their more unusual flavors, too, like Strawberry Balsamic and Goat Cheese with Blueberry Swirl. You won't regret it! Milkshakes Mabel's in Powhatan. The ORIGINAL Crazy Shakes. If you want to be wowed/bowled over/overwhelmed (or just the favorite parent/aunt/grandparent or whatever) head to Mabel's. My advice? Skip the regular food, and go straight to the shake. Can't make up your mind? They've got you covered, because you can even get a milkshake flight. Mabel's is also one of the few places you can get an actual sundae (and they have all kinds!) What a time to be alive! Coco & Hazel. With two locations, in Henrico and Bon Air, you're never too far from one of C & H's wild, wonderful, specialty shakes. Whether it's a birthday, a great day, or you're in your feelings over a bad day, they've definitely got something that will fit the bill.  This list wouldn't be complete without the honorable mention of Cook Out, the OG stop for the late night shake, the 40 flavors, the seasonal flavors, and just the overall ease of the drive through. Also, it's literally not summer in my book until I get a Watermelon Shake from Cook Out (only available in July and August- that's NOW, y'all!).      Not in Richmond, but definitely worth mentioning: If you ever find yourself driving up or down I95 near Fredericksburg, do yourself a favor and stop at Carl's Frozen Custard. My brother, who attended Mary Washington University (when it was The College of Mary Washington), turned me on to Carl's decades ago, and it's really hard to got past Fredericksburg without stopping. (In fact, we've all been known to take a cooler and bring a spare or two back to RVA.) All original equipment, the original signs, and just the delicious simplicity, take you back to way before my time! Frozen custard, made fresh every day. ALL CASH (but not a sock full of coins- Andy learned this the hard way!) Stand in the ever present line. It's worth it. My go to order? A Chocolate AND Strawberry Malt. Magical.   Happy National Ice Cream Month RVA!!  

I started cooking when I was 11 or 12, and never really stopped. When I was 22 (yes, 22) I bought a cafe/catering business in Carytown, inheriting lots of great recipes and adding many more. That's been many years ago, but I do have most of those recipes still, and I did a second "release" of my cookbook last Christmas. In it, there are many of those recipes from Gourmet Delights, including this chicken salad.  It was a huge hit then and is still a hit now. (We had one customer who would nearly buy it out once a month and loads of people for whom it was seriously a mainstay in their diets. My brother took this shot with the chicken salad and the cookbook (obviously he took some liberties with the recipe) and I thought this one would be a great one to share as we get into the warmer months.       Gourmet Delights Chicken Salad Servings: 4 Prep Time: 30 minutes 2 whole chicken breast halves, poached, cooled, and chopped coarsely 1/3 cup mayonnaise 1/3 cup sour cream 3 teaspoons lemon juice 1 teaspoon Jane's Crazy Mixed Up Salt dash of cayenne pepper 1 whole minced green onion 1/3 cup chopped celery Whisk together all ingredients except the chicken, green onion, and celery. Stir sauce, chicken, green onion, and celery together and chill until ready to serve. Modifications: Preparation: I love this with medium-sized cubes of chicken, but cut or shred the chicken to your liking. Additions: Halved grapes and crushed pecans Dried cranberries and slivered almonds Blueberries and blanched almonds Add fresh herbs- 2 TBS parsley and 1 TBS chopped tarragon add great flavor and freshness Get creative! Serving: Obviously makes a great sandwich, but terrific on a bed of lettuce, or old school in a hollowed out tomato. We also served this frequently as a melt, on a toasted croissant with a slice of melted cheddar. That was a big hit too! Enjoy!

Almost Classic, Customizable, Vinaigrette 1 cup oil (I usually use olive or avocado oil) 1/2 cup vinegar (your choice- red wine, apple cider, champagne, balsamic...) 1 tbs Dijon mustard 1 clove of garlic, finely minced or grated 1 tsp salt Fresh cracked black pepper to taste Put all ingredients in a container or jar and shake vigorously. (I have 2 Mason jars that I use and there is nearly always one on hand in the fridge.) I make a variation of this for every salad, with modifications. I don't add sugar, because I don't think it's necessary. (I always used to, then one day tried it without and didn't miss it at all.) Here are a few ideas to get you started... For Greek and Italian inspired flavors, add juice of a 1/2 lemon, 1 tbs of chopped fresh oregano or a tsp of dried For salads with fruit, add 2 tsp honey, apple cider vinegar, 1 tbs of chopped fresh mint (You can also use a bit of fresh squeezed orange juice, or add a few berries and blend in a blender for a real fruity punch.) For Mexican inspired salads, add the juice of a lime, 1 tbs of chopped cilantro (If you're feeling adventurous, you can add 1/4 tsp of cumin or chili powder- or both) There are a million ways to go with this, and as you get more comfortable with the ratios and the flavors, I bet you'll use it as much as I do. It's healthier, and much, much cheaper than those grocery store dressings.

Don't get excited and think my family eats healthily at gatherings. This "salad" is definitely more of a dessert. The good things? It's not too sweet, and the addition of the pretzels absolutely add that bit of salty contrast that makes it the perfect "salad" (wink, wink) to serve alongside just about anything on your spring menu. We didn't create this recipe, by any means, but we definitely have taken it as our own. It was surely one of those dishes that my late Aunt Charlotte had on heavy rotation in spring. If it was fresh, light, and fruit filled, it made the cut. (Cool Whip or cream cheese was always a bonus, so this one became a standard and is still popular with all of us to this day. Strawberry Pretzel Salad  2 cups crushed thin salted pretzels (I love sticks for this) 3/4 cup butter, melted  3 tablespoons sugar  8 ounces cream cheese, softened  1 cup sugar  1 (8-ounce) container frozen whipped topping, thawed  1 (6-ounce) package strawberry Jello-O  2 cups boiling water  2 cups thinly sliced fresh strawberries Preheat oven to 400. In a medium bowl, mix together crushed pretzels, butter, and 3 tbs sugar. Press into a lightly greased 9X13-inch pan. Bake for 8 minutes and cool completely. Use an electric mixer to beat cream cheese and 1 cup sugar until smooth. Fold in whipped topping using a rubber spatula. Spread over cooled pretzel crust, making sure cream cheese mixture completely covers and seals in the crust. Refrigerate for at least 30 minutes or overnight. In a bowl, whisk together Jell-O and boiling water until Jell-O is completely dissolved. Add the strawberries. Refrigerate for 5 minutes and then pour on top of cream cheese layer. Refrigerate until firm.