HERBS by Sarah

We spiced up the holidays with warm Mulled Cider, Yummy Yam Muffins, Pumpkin Spice Cake (with Cranberries, Ginger, and Walnuts), and Double Dates (2 kinds of stuffed dates). For aromatic beverages or a simmering potpourri, my Mulling Spice Kits are back in stock at Red Stick Spice.

Learning about all of the ways we can use herbs to spice up our holidays with Sarah Liberta this afternoon was tons of fun! If you missed out on this class, she will be back in our kitchen on December 7!

Another family favorite. Chilled, it makes wonderful ice cream.

Mama's Hot Eggnog by Sarah LibertaAs the holidays draw near and temperatures drop, we welcome a warm drink to help us feel snug and cozy. Nothing hits the spot better than that iconic blend of eggs, milk, sugar, and spices, fortified, perhaps, with a splash of spirits: hot eggnog. I’m not talking about the packaged,…

My favorite casserole, based on a recipe given to me about 40 years ago by Aunt Reeca. Of the countless versions I've made over the years, this is the best. It appeared with the salad in the LC column.
Crab, Shrimp, and Artichoke Casserole - Louisiana Cookin

Here's one of my all-time favorite salads, first published in my Louisiana Cookin' column a few years ago. The magazine liked it well enough to republish in its newsletter a few times, most recently dubbing it Summer's Best Seafood Salad. Try it. You'll like it.

Crab Shrimp and Artichoke Pasta Salad with Lemon Basil Dressing By Sarah Liberta One of my favorite approaches to cooking is variations on a theme, particularly when working with the same ingredients to create distinct dishes. With summer’s bounty at hand, I couldn’t resist combining two of my favorite shellfish—incredibly versatile Louisiana blue crab and shrim...