Roasting Vegetables to Use in Sauces and Soups

I adore roasted vegetables. Cut some up, toss them with extra virgin olive oil, salt, pepper, and other seasonings (optional!) and they are a delicious as a base for sauces and soups. When I have time, I always roast tomatoes for my tomato sauces, along with garlic. Today I halved some Campari and grape tomatoes,…

Emeril’s Crab Cakes

I like Emeril Lagasse’s cooking; thought I would give his crab cakes a try. I used two accompaniments from two different recipes – a Creole tartar sauce (not exactly like the tartar sauce you’re use to!) and a corn relish. This dish is a lot of work but yummy! You can cut some time and…