Home » People » Chef Jackie

GrossePointeToday.com Chef Jackie

A pork tenderloin with classic flavors for winter

I made this dish just recently for a little dinner party that we hosted. It turned out fantastic and my guests loved it. There wasn’t much left over. I got the idea from a friend, as I watched her put together a pork loin dinner to take to her daughter-in-law. Of course I changed a few things. I like to serve this pork tenderloin with a mix of wild and basmati rice and green beans or roasted asparagus on the side. read more...

Little lamb, who ate thee? Your guests, with this recipe

I want to share with you this week a terrific recipe for lamb chops. I got this recipe from a friend and had added a few of my own ingredients to make it my own. It turned out great -- sweet and succulent and in my experience, even those who are quite crazy about lamb can’t stop eating these. read more...

With salsa made by specialists, Mexican pizza delights all

I am happy to say that I am cooking for a new family right here in Grosse Pointe and I have some new recipes to share that are just fantastic. This Mexican pizza recipe features salsa from the wonderful Honey Bee Market in Mexicantown.

The market is located at 2443 Bagley, and the next time you are down there I highly suggest that you visit the place. They make their own guacamole and salsas and they are fantastic. This recipe is definitely a hit with the kids. If you have a finicky eater or just want to create something easy and fun on a weeknight, try this out. read more...

Light and warm at the same time,
arugula salad with goat cheese satisfies

This is the time of year when everyone is back to thinking thin. Managing your weight, whether you are on a weight loss program or just trying to maintain, can sometimes be overwhelming. Many of us resort to food for comfort and aiding in stress reduction. Last week I talked about how important it is to take stock in what you put in your fridge and what is in your pantry. Let’s take that a step further and think about what you put in your mouth. It’s certainly okay to eat a favorite food now and then, but now and then is the key to that idea. read more...

A new year, a fresh start
and a back-to-basics kitchen

After all those holiday parties, rich food and desserts, January is always a time to get back to basics. If you’re feeling like you overindulged a bit, now is also a good time to take stock as to what is in the refrigerator and what you put on the table. read more...

Contact us

Ben Burns
e-mail Ben or call 313.882.2810

Nancy Nall Derringer
e-mail Nancy or call 313.417.0122

Sheila Young Tomkowiak
e-mail Sheila or call 313.881.1734

CONTRIBUTORS:
Click on the link below for a complete list of contributors and their contact information.

Contributors/Contact Info/Privacy Policy

Follow us

FacebookTwitterSyndicate content

Contribute
Advertise
Contact Sheila Tomkowiak
313-881-1734 or sheila@grossepointetoday.com

Become a GrossePointeToday sponsor
Your tax-deductable contribution will help us better serve the Grosse Pointes. Make a charitable gift of $1,000 and become an Honorary Publisher, $500 and become an Honorary Editor, or $100 and become an Honorary Reporter. You'll be invited to our annual forum to discuss how to make GrossePointeToday.com a more vital news and information source.

© 2009-2012 GrossePointeToday.com, a 501c3 organization