Sometimes it is interesting to deconstruct an idea and trace how it came to be. The dinner party afloat featured in the following pages started out a long way from the tranquility of a sleepy cove on Lake Texoma. It began in early May as an idea for a party at a yet undetermined victorian manse.

After what seemed an exceedingly long winter, Texoma Living! decided to celebrate spring with a picnic. The time, the menu, and the guests came together in a perfect location for an outing to be remembered. It sounds simple, but like all the Texoma Living! food features, it takes a lot of back stage preparation to [...]

In Huckleberry Finn, Mark Twain introduces readers to a rough cob of a man named Boggs, who declares his motto to be, “Meat first, and spoon vittles to top off on.” Boggs wasn’t referring to dinner, but to his intention to kill one Colonel Sherburn, but that’s another story. For barbecue lovers, literary or not, [...]

Use these links to find stories in last year’s 2009 coverage of Texoma’s Favorite BBQ Joints, Shacks & Stands. The BBQ Joint by Edward Southerland BBQ: It’s a Matter of Taste by Edward Southerland PO Sam’s Brown Gravy Sauce Smoky G’s BBQ in Van Alstyne, TX Williams’ Old Style BBQ in Colbert, OK Randy’s BBQ [...]

There is no better way to finish a meal (Italian or not) off than with a luscious Chocolate Panna Cotta. Double this recipe to serve 6 and have a couple left over for the cook. Ingredients for dark chocolate layer -½ cup whole milk -1 teaspoon plain gelatin -1 cup heavy cream -2 tablespoons sugar [...]

If you are looking to prepare a healthy vegetable with an Italian flavor, you can’t go wrong with an asparagus Luciano. Ingredients -3-5 pounds fresh asparagus -1 pound prosciutto ham cut julienne -4 cloves of garlic, chopped -Olive oil -Sea salt and pepper Preparation Cut woody ends off asparagus (about 2-3 inches from bottom). Heat [...]

A must-have on anyone’s Italian menu, the penne pasta alongside prawns, mushrooms and arugula will bring the taste of Italy right to your table. Ingredients -30-36 shrimp, the larger the better, deveined, shelled (you can leave the tails on if you like) -2 cloves minced garlic -2 tablespoons extra virgin olive oil -1 pound penne [...]

Served great as an entree (as it is prepared in Italy). The gnocchi is similar to dumplings, only with a little Italian zest to it. Ingredients -2 – 16-ounce packages of gnocchi -¼ cup pureed roasted garlic -1 cup re-hydrated sun dried tomatoes -2 tablespoons fresh oregano, chopped -½ cup fresh parmesan, shaved with vegetable [...]

Originating in Italy during the 15th century, this simple appetizer is certain to add some spice to your next meal. Ingredients -6 ripe medium tomatoes, diced -10 leaves fresh basil, chopped -6 tablespoons extra-virgin olive oil, plus more for drizzling -3 cloves garlic, thinly sliced -½ teaspoon sea salt -8 teaspoon freshly ground pepper -2 [...]

A quick and easy Italian dish that is sure to please! Ingredients -Vegetables (peppers, cauliflower, artichokes, celery, carrots, broccoli -Olive oil -Salt and pepper Preparation Cut vegetables into finger-food strips and arrange on serving platter. Set cruets of olive oil and vinegar on the table, along with salt and pepper. Give your diners small bowls [...]