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Chef Jessica Bright

Your Food Enthusiast and Kitchen Enabler

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eggs

Classic Deviled Eggs

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Farm Fresh Mayonnaise

Being born and raised in the South, I am used to seeing Mayonnaise on or in almost everything.  When I traveled to France and realized how much better the fresh Mayonnaise really is, I wanted to stop buying the stuff in the jar (even my favorite brand).  The flavor of homemade is so much better, and then I actually have more control of what ingredients it is made from.  I am ...

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Orange Cream Flan

Cinco de Mayo will soon be here.  I'm planning a Mexican inspired menu to celebrate and thought flan would be perfect for dessert!  Though the ancient Romans are credited with having created flan, the Spanish popularized this sweet custard style version that has become a staple in many of the nations that they influenced. To make this simple recipe you fist  make a ...

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Egg-speriment, perfect boiled eggs

Every year about this time, the great debate starts about exactly how you should boil an egg.  There seems to be divided opinions on this subject, and I have to admit my favorite resource is my grandmother, who I call almost every time I boil one. This year, after reading a very confident discourse by another foodie (who was not at all consistent with what grandma does), I ...

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Lucky Irish Eggs

When I first saw Scotch eggs on the menu of an Irish pub a few years ago, I'll be honest, the description both fascinated and horrified me. This rich dish is traditionally made by surrounding a hard boiled egg with sausage and breading then deep frying it. Though the traditional recipe has many enthusiasts, I came up with this baked, greener, option that I’m calling Irish ...

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Recent Posts

  • Classic Deviled Eggs
  • Kale Hummus
  • Cottage Pie for St. Patty’s Day
  • Sausage Gravy and Stone Ground Grits
  • Meyer Lemon Tarts and the Seven Days of Local Delights

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