Recipes from Chef Nancy Waldeck
Girls DAY In – Easy Recipes to Help You Organize, Save, Pitch and Donate!
Yesterday I had the pleasure of co-hosting “Girls Day In”, a program at the Thomas F Chapman Family Cancer Wellness Center at Piedmont Atlanta. Part of an ongoing series of “Girls Night In”, its one of my favorite ways to share good cooking, food and eating with a...
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Oh yes, the picture above is not from today, this week, or even this gorgeous Southern spring season. It’s simply a fond memory of tomatoes from summers past. Ahhhhh. In my perfect world, tomatoes would be in season all year round. Here above the *gnat line in...
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Traveling and Tasting: All about the Rhone!
If you like Big Reds and Crisp Whites, then wines from France’s Rhone Valley are for you! And the food? Oh! The food. Lyon, the northern anchor of the Rhone Valley has often been called the gastronomic capital of France. The city of Lyon boasts the largest collection...
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Happy National Chocolate Mint Day!
What? You don’t know the date of National Chocolate Mint Day? Honestly, neither did I. Until a bottle of Brancamenta, a minty-fresh herbal liquor appeared in my mailbox. Accompanying the bottle was a note asking me to try it, and if I liked it as much as they...
read moreChocolate, Chocolate, Chocolate! Eating and Cooking
Shrimp and Chocolate? Yes - if its unsweetened chocolate combined with the luscious flavors of Mexico. Here's an easy and luscious salad that is a perfect entree to share for your Valentine celebration - even if its just for you! Spicy Cocoa Shrimp Salad – Cilantro 1...
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Kicking the New Year Off Right – A Bright and Refreshing Salad Dressing and Ways to Use it!
Happy New Year! If you are thinking about better-for-you eating, I have an incredibly delicious way to get excited about it. The way I see it, the only way to continue past the first few weeks of this resolution time of the year is to make the food you eat absolutely...
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Bourbon Sweet Potato Pecan and Quinoa Stuffed Mushrooms
It started with a Facebook post... When the offer from Four Roses Bourbon popped up on our Atlanta Food Bloggers page, I knew there was bourbon in my future. If you check out my profile and discover that I'm an Ole Miss alum, I don't have to tell you I'm a bourbon...
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Stealth Health in Frankfurt
A view along the street where I am staying in Frankfurt. We've dotted every i, crossed every t and prepared as much as possible for the first ever Culinary and Wine Journey to Alsace and Germany. My partners "in crime" on this trip, Annemarie and Tina have done a...
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AUGUST 21ST, 2015 : Grilled Cheese with Pickled Tomatoes
No. 1 : Quick RecipeGrilled Cheese with Pickled Tomatoes 2 Large Tomatoes, sliced* 4 Garlic Cloves ½ Cup Chopped Dill 2 Cloves Garlic, grated ½ Cup Cider Vinegar 1 TB Sea Salt 1 Cup Water1 TB Lemon Juice 8 Slices Rustic Bread (Ezekiel bread is perfect – crunchy and...
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Lunch and Learn with Round Pond Winery
I had the pleasure of lunch with Miles McDonald, one of the owners of Round Pond Vineyards recently at the always-delicious Local Three restaurant. He and his delightful sales director Diane Cline hosted a group of food bloggers, wine buyers and restaurant folks for a...
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A Perfect Appetizer for a Spring Weekend!
Easter Dresses and a fun appetizer? As a girlie girl, I ask you, "Does it get better?" This week's Friday Four recipe was one of a handful of gorgeous small bites we served up at Saks for Lafayette 148 and one of my favorite people, stylist Amy Nelson. Gluten-free,...
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Doggie Love and Treats
I’ve loved animals as long as I can remember. My mother used to tell the story of my playpen cookie sharing with our family boxer. I don’t remember him, but I’m pretty sure my love of dogs was born with his sweet face poking between the rails. We didn’t have another...
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How to Make Steel Cut Oatmeal
It's hard to get out of my warm snuggly bed this time of year. My husband, who is so wonderful in SO many ways is extremely persnickety about the cost of heating, (sigh). He likes to turn the heat wayyyyyy down at night. So, basically we sleep in a deep freeze:) This...
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How to Make Vegetable Stock – Ten Tips
Veg Stock ready for the freezer! Yup, its January. Here in Atlanta we are doing two things almost every day. Complaining about the cold weather, and craving soup. I love to follow the seasons in my kitchen, and as a teaching chef - January is all about soups, stews...
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Just for YOU – 2015 Sneak Peak Classes
Wow! I can tell its time for gifts! I am getting lots of requests for information about 2015 classes. Just for you all, here's a sneak peek at my classes at Cooks Warehouse. The 2015 catalog will be out soon, but for you special folks...for planning purposes...here's...
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Pepper Popped and Roasted Nuts
Its not often that I am prompted write a blog entry and can grab a glamorous picture from Facebook, attach the recipe to it and post it in about 5 minutes... But HALLELUJAH, this is the day. Brenda took the photo and here I am sharing the recipe. Easy peasy, you can...
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NINE Fantastic Uses for Leftover Herbs
Its that time of the year, the time of the year when I start getting lots and lots and LOTS of emails about what to do with leftover herbs. Maybe it's the all the herbs that people buy when they are getting ready for the holidays? Maybe the cold weather inspires...
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Crockpot Pulled Chicken
I just googled the phrase, “who invented the crockpot”. This is going to sound really sexist, but of course I thought it HAD to be a woman. Who else but a busy workingwoman would think of a way to quickly create a hot, nourishing dinner deserved by her family?...
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Tasting Summer’s Best Soup and Wine
Most people are surprised when I tell them that gazpacho was originally made WITHOUT tomatoes. Yes, it’s true. The oldest version of Spanish gazpacho is thought to be from the area around the city of Cordoba, and was made with bread, garlic, oil and water! It was...
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How to Host a Rose Tasting
Crisp, Clean, Floral, Juicy, Berry Good…words that perfectly describe a fun evening of rose with friends. That’s exactly what we did with a diverse group of friends recently. By diverse, I mean we were all over the spectrum of wine lovers – from our gracious host that...
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