Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ...
Golden chanterelles are golden in color and priced like gold, too. Make the investment count by making sure you get the best.
Nov 6, 2010 – Larry Ervin
For many, mousse brings to mind the "light" choice on many a restaurant's dessert tray: Chocolate pudding-like, but airy enough one could think it isn't fattening
Jan 17, 2010 – Larry Ervin
Two elegant appetizers that are sumptuous yet surprisingly simple. Steaming the mussels ahead makes last minute assembly a snap.
Nov 28, 2009 – Larry Ervin
Cajun and Creole cooking are often confused, or thought of as a single style.
Nov 15, 2009 – Larry Ervin
Getting the meat sliced thinly requires a certain finesse, because the meat has a wet slippery, soft texture.
Sep 22, 2009 – Marka Charalambous
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Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ...