Before I give you this recipe, I must tell you a story. It is about a tall, handsome, talented young man who walked into our restaurant one hot Saturday afternoon. This beautiful young man had an equally beautiful and charming young woman on his arm. I could hear the wait staff just a’buzzing. Being ever watchful, I came out into the dining room to make sure all was well. I saw that our hostess had seated the couple, so I walked over and introduced myself and welcomed them to our home. That hot afternoon I had the pleasure of getting to know Harry Connick, Jr., and his lovely wife, Jill. I have Harry and Jill to thank for one of the most memorable nights of my life. Harry was performing that night at the Johnny Mercer Theater, but much to my dismay I had been too busy to get tickets. I laughingly told Harry that with the exception of him, just about everyone I cared to see in concert was dead, and because of my lack of organization I was going to miss this opportunity. With a sweet smile and a twinkle in his eye he said, “Well, I’m just not going on tonight if you’re not going to be there.” I repeated that I didn’t have a ticket. Harry and Jill just smiled and said, “Yes you do. We’ll have five tickets waiting at the box office for you and your two sons and their dates. Be there at 7:30.” Shortly before show time Harry called the restaurant to see what was cooking. Well, every Saturday night we serve our wonderful Southern Pot Roast and Mashed Potatoes on the buffet. Harry’s instructions were to put as much pot roast and mashed potatoes on one plate as we could, and to fill another plate with Jill’s favorite, the collard greens. I was home getting ready to attend the concert when our manager, Renee, called to ask if I could pick the plates up on my way to the concert. I agreed, and said, “While you’re fixing Harry’s and Jill’s plates, how about a platter of fried chicken and biscuits for the band members?” So my sons, their dates, and I, loaded down with food, took off for the concert. We had the pleasure of feeding the Connicks for a second time on that steaming hot day of August 21, 1999. The concert was wonderful! Harry left me speechless in the middle of his performance by recounting our meeting and describing the meals that he and Jill had enjoyed that day. Just when I thought he couldn’t be sweeter, Harry dedicated his next song to me. The song was “Sensational.” Needless to say, I was a puddle in my chair! Thank you, Harry and Jill, for a wonderful night. How proud your parents must be to have raised such gracious, thoughtful, considerate people. This one’s for you, Harry!
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.