by Ed Robinson | Jul 30, 2015
Shrimp Boil Shrimp Boil 1 onion, quatered 1 to 2 pound large shrimp 6 to 8 red boiling potatoes 4 ears of corn, halved or cut in thirds 4 to 5 andouille sausage links, sliced 1 cup salt 2 lemons, cut into wedges ...
by Ed Robinson | Jul 22, 2015
Jambalaya Great for Mardi Gras A note from Chef Ed: Rice may be my favorite ingredient to cook with. Not saffron, not truffles. Rice. Think about it. Every major culinary culture has their own signature rice dish. Italy makes risotto, China makes fried rice, Spain...
by Ed Robinson | Apr 25, 2015
Chicken Marsala A note from Chef Ed: Chicken Marsala is truly a comfort food to me. My friend Tom always has to try the Lasagna whenever we find a new Italian restaurant. I will always order whatever sounds the most original on my first visit, but I have to eventually...
by Ed Robinson | Apr 25, 2015
Asparagus Pesto Pasta Note from Chef Ed: I originally came up with Asparagus Pesto when I was designing recipe for The Renal Support Network. Folks with kidney disease have a very specific and unintuitive diet. Ingredients 1 bunch of asparagus (10 to 20 asparagus) ¼...
by Ed Robinson | Apr 25, 2015
Apple & Celery Soup topped with Crispy Prosciutto, Sour Cream, and Chive Oil Note from Chef Ed: A great creamy soup is the perfect meal on a cool evening, and this is one of my favorites. The sweet and tart apples are the perfect counterpoint to the savory celery...
