Author: Ed Hart

Categories
Eat

Garganelli with Asparagus and Proschiutto

If rigatoni and tagliatelle had an elegant cousin from Emilia-Romagna, it would be garganelli. This hand-rolled, ridged pasta is perfect for capturing creamy sauces, and tonight it’s paired with tender asparagus, crispy pancetta, sun-dried tomatoes, and a lemon-kissed cream sauce. It’s rich, savory, and just bright enough to feel like spring in a bowl—even if you’re eating it solo at the kitchen counter with a glass of something cold.

Continue reading “Garganelli with Asparagus and Proschiutto”
Categories
Eat

Alabama Niçoise Salad

This isn’t your Parisian grandmother’s Niçoise—but she might just ask for seconds. Born from a love of French tradition and an overachieving Alabama garden, this version swaps tuna for perfectly sous vide chicken, trades haricots verts for crisp asparagus, and lets local produce do the heavy lifting. It’s composed, confident, and just a little rebellious—the kind of salad that wears seersucker to a wine tasting and somehow pulls it off. Beneath the wit, though, is a serious respect for balance, texture, and bright, briny flavor. Vive le South!

Continue reading “Alabama Niçoise Salad”
Categories
Eat

Double Chocolate Whipped Cream

This makes an delicious and elegant dessert that’s both light and incredibly rich at the same time. We serve this in martini glasses which make for a stunning presentation, especially when serving guests. This recipe came from the March 2025 issue of Food & Wine and we’ve made it a few times now!

Continue reading “Double Chocolate Whipped Cream”
Categories
Eat

Mango Mint Ice Cream

I’m still on my experimental ice cream kick and was in the mood to try something new this weekend. Rummaging through the fridge, I found a ripe mango that I put inside a couple days ago, and mango ice cream seemed like a good idea. I was also weeding my garden earlier in the morning and found another shoot of mint growing in between the beets (seems like you can never really get rid of mint!). ChatGPT affirmed my hunch that the pairing would work, so I adapted my previous Strawberry Ice Cream recipe to swap out the mango for the strawberries.

Continue reading “Mango Mint Ice Cream”
Categories
Eat

Fresh Strawberry Ice Cream

I have a Cuisinart ice cream maker that was given to me and which has spent the last few years sitting on a storage shelf in my garage, completely forgotten about. Which is a shame, I’ve now come to realize! That’s because this past weekend my mom dropped off a giant pail of ripe, fresh picked strawberries that I couldn’t possibly have eaten all of before they went bad (well, maybe I could have) and I had one of those ah-ha! moments of divine providence when the Cuisinart caught the corner of my eye and some synapse made an unconscious connection. Hmm, strawberry ice cream… Why have I not been doing this all the time?

Continue reading “Fresh Strawberry Ice Cream”
Categories
Eat

30 Minute Pizza Dough Recipe

Have you ever planned on making homemade pizzas as a fun family dinner on Friday night, only to run out to the grocery store last minute for some ready made pizza dough and find them sold out? This recipe is fast and just as good (maybe better!).

Continue reading “30 Minute Pizza Dough Recipe”
Categories
Eat

Spicy Mango Salsa

Jalapeño pepper adds a kick to this bright mango salsa, which I like to serve with baked or broiled fish. This recipe is an accompaniment, but can easily stand alone as an appetizer with chips.

Continue reading “Spicy Mango Salsa”
Categories
Drink Eat

Classic Boulevardier

The Boulevardier is essentially a Negroni with whiskey replacing gin. It originated in the 1920s and is rich, bittersweet, and particularly well suited to cooler weather or after-dinner sipping.

Continue reading “Classic Boulevardier”
Categories
Eat

Chicken and Andouille Sausage Jambalaya

Jambalaya is as synonymous with NOLA Cuisine as Gumbo! There are vicious debates about whether the dish is of French or Spanish origin. The word itself is from the French & Spanish word for Ham, Jambon. The a la is French, and the ya is said to be an African word for “Rice”. Personally, I can’t see how someone could dispute the dishes similarity to the Spanish Paella, but hey, my opinion is like everyone else’s: Worthless. Here is what we do know about Jambalaya: It’s delicious! So everyone quick arguing and get cooking! (Although I love that people in Louisiana argue about food!) Here is my recipe:

Continue reading “Chicken and Andouille Sausage Jambalaya”
Categories
Eat

Red Beans and Rice

As I’ve said in the past, Red Beans & Rice is always fun for me to cook because I change the recipe everytime I make it. This one was probabaly the best batch I’ve made in years, so I’ll honor it with a side of Louis Armstrong singing and playing Basin Street Blues, because Red Beans & Rice just don’t seem right without Louis Armstrong.

Continue reading “Red Beans and Rice”