A vintage New Orleans sauce sent me down a rabbit hole through sauce gribiche, cold fish, Patio Royal, Brennan’s and the assumptions old recipes made about the cooks reading them. I didn’t love Fish Sauce Mère, but I learned a great deal from making it.
Easy Creole mustard sauce is both piquant and creamy, with the unmistakable twang of mustard and horseradish pepped up with a healthy dose of cayenne, and a dollop of mayonnaise to smooth it all out.
Dead armadillos and overzealous sprinklers during a pre-dawn walk provide great material for a humorous quadrille poem in response to a dVerse Poets Pub prompt.
Smoked duck, homemade duck stock and a roux made partly with rendered duck fat turned our usual sausage gumbo into something darker, smokier and even more deeply flavored. Day 1 was wonderful; Day 2 was phenomenal.
Smoked duck gets a second act in this rich, company-worthy dinner. We crisped the skin on cold smoked duck breast, paired it with a simple orange-garlic sauce and served it alongside creamy risotto.
Two whole smoked ducks became dinner, flatbreads, stock and eventually an unforgettable gumbo. It all started with a flavorful brine, a little patience and The Grill-Meister’s smoker.
Yesterday was my birthday, but September 10 is also World Suicide Prevention Day. In memory of my brother Steve, I’m asking for one belated birthday gift: start the conversation.
A gift of fresh blue crabs at Gumbo Cove sent me into my vintage cookbook collection, where a family of creamy crab casseroles inspired this lemony Crab and Artichoke Casserole recipe. Along the way, I found patterns, party-food history and even more questions for Cooking the Past Forward.
Old community cookbooks hold more than recipes: they preserve stories, traditions, tribal knowledge and the culinary DNA of a place. Cooking the Past Forward is my new Glover Gardens journey to explore that knowledge, follow the questions it raises and carry the best of the past into our kitchens and onto our tables today.
Written for the August 29, 2026 celebration of Carl’s life, created using words and themes collected from numerous online remembrances from Carl’s family, friends, colleauges, customers, a chamber of commerce and his obituary. And our own Glover Gardens memories of our treasured friend.
Remembering our friend Carl Luning, known here as Carl the Roaster: a warm, funny, generous man who savored coffee, wine, food, music, family, friendship and every good story along the way.
A search for peach recipes leads to a Summer Days cocktail, treasured photographs and warm memories of a cherished colleague and friend.
Old Bay may be tasty, but does a Baltimore-born seasoning really belong in the Southern Food Hall of Fame? A playful challenge, plus a worthy Texas Gulf Coast contender: homemade Zippy Cajun.
These crispy, lacy potato pancakes are golden at the edges, tender inside and threaded with fresh parsley. Inspired by Jacques Pépin’s mother’s recipe and adapted the Glover Gardens way, they are made easier with a food processor and are just right with weisswurst, barbecue, brunch or a dollop of sour cream.
Written in response to a dVerse prompt, this quadrille explores communal narcissism, hidden strings and the difference between genuine care and acts of service performed for praise, status or control.
A simple platter of prosciutto, smoked salmon and tasty condiments turns Happy Cocktail at the Tree House into an accidental summer dinner for two.
A perfect Bavarian day with the German cousins brought together mountain views, local beer, Oberstdorf charm, homemade bolognese and unforgettable Dampfnudel — the kind of travel memory that happens when postcard scenery meets the family table.
Sometimes old recipes return at exactly the right moment. This summer Saturday brought a spicy homemade tomato juice perfect for Bloody Marys, a beloved pork marinade connected to Dad, and a reminder that a little spontaneity belongs in blogging, too.
Our first night in Bavaria began at Restaurant Brunnenstadl in Oberstdorf, with our German cousins, a celebratory smoked duck dinner, glossy red cabbage and a Texas-sized potato ball.
A no-fuss summer salad made with ripe Georgia peaches, heirloom tomatoes, fresh mozzarella, basil, peach white balsamic and olive oil — first served with leftover grilled shrimp for dinner, then enjoyed shrimp-free for lunch. Bright, beautiful and easy as can be.
