1. Time to Get Sauced

    Text by | Published July 1st, 2013 in RecipesThe Persnickety Chef

    The place to begin to learn the craft of sauce making is at the bottom of the pan. The humble pan sauce is quick, easy and delicious. Recipe for Scallops with Sherry-Mushroom Cream Sauce

  2. Grill of my dreams

    Text by | Published June 1st, 2013 in RecipesThe Persnickety Chef

    Down at the shore we know that seafood and the grill are a perfect union. Recipes for Mojo Shrimp and Sweet Chili Fish in Foil

  3. The Crab Cake Doctrine

    Text by | Published March 1st, 2013 in Cape May RecipesRecipesThe Persnickety Chef

    What makes a superior crab cake? For the truly crabby, only Blue Claw Crabs will do. Enjoy my award-winning crab cake recipe.

  4. How Martha Stewart Ruined Christmas for Everyone

    Text by | Published December 1st, 2012 in RecipesThe Persnickety Chef

    Keep it simple. The holiday meal is more about the people around the table than the food on the table.

  5. Cape May summer cocktails you can make at home

    Text by | Published July 1st, 2012 in Cape May RecipesRecipesTaste of Cape May

    We asked a few of our favorite watering holes for summer drink recipes to help you beat the heat.

  6. Prawn Stars

    Text by | Published June 1st, 2012 in RecipesThe Persnickety Chef

    Everybody loves shrimp. Put shrimp out at a party and see a Pavlovian reaction from your guests as they swarm en masse to the sweet pink crustaceans. Recipes for Cajun Bar-B-Que Shrimp, Bacon-Wrapped Shrimp, and Tarragon Shrimp.

  7. Strawberries – The Fragrant Fruit

    Text by | Published June 1st, 2012 in Garden TalkRecipes

    There is something about the fragrance of a field of strawberries with the warm June sun, the blue skies and butterflies floating lazily over the berries that stays in one’s memory.

  8. Fried Chicken & Soul at the Chalfonte Hotel

    Text by | Published May 1st, 2012 in Cape May IconsCape May MagazineCape May RecipesChefsRecipes

    At the Chalfonte, Cape May’s oldest continuous operating hotel, the Magnolia Room’s southern menu has been a tradition for 101 years.

  9. Taking the chaos out of the kitchen

    Text by | Published November 1st, 2011 in RecipesThe Persnickety Chef

    The real challenge to the party host is how to put out an excellent meal and not be chained to the kitchen.

  10. Lily of the Kitchen

    Text by | Published May 1st, 2011 in RecipesThe Persnickety Chef

    The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach Salad with Shallot-Sherry Vinaigrette, Goat Cheese Leek and Tomato Tarts