When October hits, I fall immediately into soup mode. I try (and discard) a lot of Disney recipes, and find that the soup ones are often winners. So this weekend I decided to try Epcot’s French Onion Soup from the old, award-winning Bistro de Paris. Continue reading “Ooh La La! Epcot Bistro de Paris French Onion Soup” →
Walt Disney World gets all the credit for my discovering the utter decadence of oxtails. Until my first visit to Boma (African-inspired cuisine) shortly after it opened, I would have never known this would become my most beloved cut of beef. Like beef short ribs, oxtails have more of an exotic depth of flavor than ordinary roast, but are more like steak in their tenderness. Continue reading “Magically Exotic Oxtail Stew from Boma (Animal Kingdom Lodge)” →
Oh the faithful decadence of banana bread. Its sweet smell fills a kitchen and its warmth is like forbidden love in the afternoon. Disneyland’s version is as magical as expected and comes to the level of sublime with a pat of butter. It’s honestly one of my favorite banana bread recipes and is crazy reliable. Continue reading “Disneyland Resort Banana Bread – Yes, It’s Delicious!” →
Oh the magical seduction of the Grey Stuff. Such a novel and climactic ending to the hard-to-get lunch at Be My Guest. Back in 2020, Disney shared an elementary version of the recipe (which I’ve based these on). My guess is that the original is more of a true classic mousse, but this one is incredibly similar and yes, it’s delicious. Continue reading “5 Shades of The Grey Stuff: Disney Recipe of the Week” →
One of the bright spots of Lockdown 2020 is the joy of cooking things we might not have otherwise. I’m trying to make a Disney recipe at least every other day. And this one has turned out to be a serious surprise favorite. Now, I’ve always thought of potatoes au gratin as rather forgettable. Looking kind of pretty, but never quite living up to their promise Continue reading “Potatoes Au Gratin for the Disney-Distanced Soul and Remembering the Empress Lilly” →
How can such an African culinary staple be the favorite of so many who visit Disney’s Boma restaurant at Animal Kingdom Lodge? Well, quite simply, I think of Bobotie as an exotic meatloaf with a custardy-lovefest on top. And what a perfect dinner it is for Valentine’s Day, served with saffron rice, a light salad, and a banana-based dessert. Continue reading “Bomalicious African Bobotie – A Disney Recipe for Love” →
A psychologist once told me that we don’t really reach adulthood until about 27 years old. That exactly coincides with the time that you’re expected to have absolutely perfected a few soul-healing dishes. Well, at least that’s how we do it in the south. These are the chicken casseroles, the cakes, and the deviled eggs you take to church homecomings, reunions and funerals. But mac and cheese is such an important part of such gatherings that you can’t afford to be meh. I mean you wouldn’t want a 2-star mac and cheese showing up at your funeral, would you? How distressing and tacky. Continue reading “Disney’s Most Comforting Dish: Art Smith’s Homecomin’ Mac & Cheese” →
Word has it that the third Monday in January is the most depressing day of the year, and we’ve surely gotten off to a blue start in 2020. With 5:30 sunsets, freezing nights, and news of bigly foreign conflicts, Fantasyland seems farther away than ever. I think that weeks like this may be why God created soup sometime back in 18th-century France. And of all the soup that Disney has made, this Baked Potato Soup one ranks right up there with Boma’s Oxtail Stew and Le Cellier’s Cheddar Soup as the most comforting. Continue reading “January Blues Cure: Disneyland’s Loaded Baked Potato Soup with Caramelized Leeks” →
This is my slightly-adapted version of my great-aunt’s recipe for Mississippi Mud. We had it so many times at Disney’s Fort Wilderness Campground that we started calling it Marshmallow Marsh Cake. As you may remember, Marshmallow Marsh was a splendid evening event at the campground where guests paddled canoes to a spot on Bay Lake, roasted marshmallows, watched fireworks and sang old-time ditties. It disappeared some time in the 1980s, along with make-your-own pizza, the trams, and other favorites. Continue reading “70s Recipe Flashback: Marshmallow Marsh Cake” →
Back in the day, brussels sprouts were so culturally maligned that they didn’t even appear on the school cafeteria menu. Now, the health-packed little-cabbage things have been resocialized. And it’s all due to a fundamental shift if the approach to cooking them. No longer are they boiled and buttered balls of hate on a plate. Instead, they are seasoned and roasted, transforming them to bites of heaven with an entirely different flavor and texture. And there’s nothing complicated – they only need a slowish roasting and a nice seasoning. My favorite for brussels sprouts is applewood smoked sea salt. Continue reading “Fall Forest Feasts: Applewood Salted Roasted Brussels Sprouts” →
