Memorable Recipes Reviews

“Memorable Recipes gives you help in throwing a great dinner party with tips and tricks, do-ahead methods and allowing you to enjoy the party instead of being in the kitchen.  This exciting collection of delicious recipes, ingredients, tools, and preparations is inspired by the memorable gatherings hosted and celebrated by Renee Behnke.” ––Food Reference http://www.foodreference.com/html/b909-memorable-recipes.html
“Behnke [...]

Video: The Scandinavian Cookbook’s Trina Hahnemann Makes Chicken in Horseradish and Chervil Sauce

Video: Baking Kids Love

Video: John Besh, My New Orleans: The Cookbook

Praise for My New Orleans

“In his definitive tome, My New Orleans, John Besh captures the true, sweet, and honest voice of a clarinet playing the jazzy song of one of our most deliciously exclusive regional American kitchens.” — Mario Batali, Iron Chef, restaurateur, author
“This book is an act of soul. Maestro Besh lives the life he cooks; he doesn’t [...]

Momma Rochelle’s Stuffed Quail Gumbo

From My New Orleans: The Cookbook, by John Besh
Serves 8
Here’s how recipes evolve: Momma Rochelle was the Cajun mother-in-law of my mentor, chef Chris, who brought his French finesse to her beloved quail gumbo. Both the gumbo base and the stuffed quail may be made a day or so ahead, just as long as you [...]

Drew’s Chicken and Smoked Sausage Gumbo

Throughout this book, I’ve had a great deal to say about making the roux that’s the base of our gumbo—and the other steps as well—but I’ll recap it here so that it can be useful every time you start to make our signature dish. Yes, there are other thickeners besides flour that folks use for making their roux, but to my palate, only a flour-based roux yields that traditional flavor. As for the fats in a roux, just about anything works. I love rendered duck fat, chicken fat, or lard, but canola oil works nearly as well.

About John Besh

John Besh is the best of a new generation of New Orleans chefs. His worldclass, award-winning cuisine springs from roots deep in the food culture of the place where he was born. My New Orleans: The Cookbook is Chef Besh’s tribute to and celebration of the food he loved as a boy growing up on [...]

My New Orleans: The Cookbook

My New Orleans: The Cookbook (Andrews McMeel Publishing, $45.00, October 2009) is Chef John Besh’s tribute to and celebration of the food he loved as a boy growing up on the bayous, refined in his years of study in America and in Europe, and brought home to his beloved city. It is here he has passionately thrown himself into the rebuilding of post-Katrina, and to making his restaurants, Restaurant August, Lüke, Besh Steak, and La Provence indelible parts of Louisiana’s restaurant landscape. My New Orleans is also a photographic journey of Besh’s personal past and a celebration of the city’s iconic food imagery.

Video: Renee Behnke, Makes Curried Red Lentil Soup & Spinach and Hearts of Palm Salad from Memorable Recipes