Category Archives: VERY CULINARY

Who doesn’t like STROGANOFF? Editor’s Note: This was my mother’s recipe, she did not know how to cook very well, but her Stroganoff was Fabulous! I have not made it for many years, but this may be the best mushroom dish I have ever tasted. Sherry flavoring seems to be the key. INGREDIENTS 1 cup […]

“Shrimp Arnaud” a New Orleans classic. (Recipe from Arnaud’s restaurant, in the French Quarter.)   INGREDIENTS: 2 lbs. cooked, shelled, and deveined shrimp 1/4 cup finely minced celery 1/4 cup finely minced shallots 1/4 cup finely minced parsley 1/4 cup creole mustard (whole seed mustard) 1/2 cup vinegar 1/2 cup olive oil 1 Tablespoon cyanine […]

Nothing better than Fresh Apple Cake! INGREDIENTS 1 1/2 cups vegetable oil 1 1/2 cups sugar 1/2 cup packed brown sugar 3 eggs 3 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon baking soda 1/2 teaspoon salt 3 1/2 cups diced peeled apples 1 cup chopped walnuts 2 teaspoons vanilla […]

Moroccan Spice / Chicken, Egg and Almond Pie This delicious pie is synonymous with Morocco. Although it is classically made with a very fine pastry called “warkha”, phyllo is a good substitute. Traditionally it’s made with whole pigeons or chickens, but this recipe uses boned chicken. It is excellent, has lime zest in it, plus […]

This Greek Lemon Chicken Soup is extremely delicious. A stovetop recipe with lots of veggies!   Ingredients: 2 chicken breasts 1/2 white onion, diced 3 carrots, diced 3 celery stalks, diced 1 large zucchini, chopped 4 cloves garlic, minced 2 cups cauliflower rice or 1 cup uncooked orzo or regular rice 1 tbsp of each […]

(Editor’s Note: This is The Best Food I have ever eaten! The menu comes to ARTS&FOOD® via The Latture Family of Hot Springs, Arkansas. Every recipe was designed by Hazel Branch Latture and was perfected over the years by her daughters Ann, Jamie, Carol and Cindy. This meal is both company impressing and down-home, comfort […]

CASSEROLES ARE THE BEST OPTIONS FOR BUFFETS… EGGPLANT CASSEROLES 2 c. eggplant (cooked and drained)1 med. onion (chopped)1 #2 can tomatoes (drained)1 1/2 c. grated American cheese4 eggs1 c. cornbread crumbs Sauté onion in 2 tablespoons oil or butter, add eggplant and tomatoes. Mash with a potato masher. Stir until the mixture looks like scrambled […]

Domestic Fowl – “Chicken Vendange” is a mid-century, 1955, recipe. Eating it is like venturing back in time and space.  The Tonight Zone… you should try “Chicken Vendange”, a chicken recipe served with chilled fresh fruit (grapes).   RECIPE: To brown the four (bone-in, skin-on) chicken thighs on top of the stove, in a high […]

SHRIMP and FISH marinated in lime juice and Cuban spices made this Ceviche heavenly. Recipe: Ingredients 1.5 lbs Shrimp, peeled & deveined .5 lbs cubes of white fish 1 cup Lime Juice 2 tbsp Club Soda 2 tsp Sugar 1 tsp Sea Salt ½ tsp Black Pepper 2 tbsp White Rum 2 ea Garlic Cloves, […]

  Shrimp Cocktail. We cook a  2 lb bag of shrimp at a time. Using a large pot, boil the water. Add Ole Bay seasoning to turn the water dark red Put the fresh shrimp in the water, shell and all. Cook the shrimp until the shells are completely pink. (Caution: Shrimp cook quickly. Aways […]