Crab Imperial

Food historians believe that this recipe originated in Colonial Chesapeake Bay.  During the 18th century, Colonialist faced flour shortages resulting in extraordinary prices for flour.  Colonialists who served recipes which included flour in the sauce were considered to be part … Continue reading

Chef Morse’s Lavender Shortbread for the Holidays

                                       Photo by Michael Pawlenty Chefs Press Here is a recipe for Lavender Shortbread  from our dear friend Chef Kitty Morse. We blogged it two years ago but we felt it was worth repeating for the Holidays. This recipe is … Continue reading