This roasted potato gratin is from Ristorante Tuscany in The Woodlands. We love how it all comes together like a beautiful holiday ornament.
Salt and freshly ground pepper
This is from our friends at Schug Winery in the Napa Valley– and you’ll love the richness of this recipe! It’s not a difficult recipe, but it does take some time. You can make the shanks and the ragout in advance, however!
Classic Creole Seafood Gumbo from a chef who knows it best, Danny Trace (Brennan’s of Houston). Served with toasted garlic “Jazzmen” rice and Chef Danny’s blend of filé. The season starts now…enjoy!
Leave it to Paula Dean to come up with a fabulous recipe. This is a slight variation of a delicious, velvety soup with oysters, brie and champagne…bring on the romance!!