I made something similar last year and it wasn't too difficult, believe it or not. What helped was cradling the egg yolk in a ricotta mixture; the yolk stayed put, and the flavors really complement...

It just isn't Christmas until I've inhaled a few of my dad's pralines. They're a bit of work, so I think I'll just leave the candy-making to him this year. The recipe is at the end of...

I've read nothing but glowing reviews, and I've been making an effort to eat locally and seasonally, so it sounds like the perfect fit. The gorgeous photos don't hurt, either.

Cassoulet, hands down.

I've been on a negroni kick lately.

My dad's pralines.

What a gorgeous lamp. If you pick me, I will name him George, and I will hug him and pet him and squeeze him.

I love to make brioche dough in my mixer for Mardi Gras king cakes!

Well, I'm an LSU grad, so I'm planning to have an informal dinner party for the bowl game with a Cajun/Creole menu. Not inventive, but delicious.

Hojicha for me!

When my husband's away, I eat things he won't -- cream-braised brussels sprouts or some kind of fish.

The saucier pan to delve more deeply into my James Peterson SAUCES book.

Potato-leek with bacon

I'll have to be boring and go with a grilled cheese sandwich. Yum.

For me, probably garlic soup with chorizo and toasted peasant bread, but I'd never refuse ham, cheese, or olives.

Big pot -- short ribs Small pot -- black eyed peas with tasso Skillet -- cornbread

I have so many ziploc bags of odds & ends in the freezer, it's getting hard to keep track! The things I always salvage, though, are shrimp shells (for stock, when I've accumulated enough), partly-u...