Capered Deviled Eggs as featured in this month’s Wilma Magazine. “Every day is Mother’s Day - and this year, May 11th is the special day to honor our Mothers. We can have Deviled eggs every day but why not make them special for the Sunday Buffet. The Capered Deviled Eggs will be a delicious way. Not only are they delicious and different, but they make an appealing presentation.

Best way to cook your eggs so that the end result is soft is to put them in cold water to cover. Bring to a boil, put lid on and take them off the heat. After 15 minutes, peel and proceed with the recipe.
You will receive accolades.” Dixey Smith

If you are in Wilmington, be sure and pick up a copy of Wilma Magazine every month to see featured recipes from The Cook’s Canvas 2. This Oriental Cucumber and Bell Pepper Slaw was featured recently and the photos looked so good that one of the Wilma staffers made it for the whole office the next day and they all loved it!

Being the photographer for the food on this site, I have the added perk of being able to sample the great dishes presented in this new Cook’s Canvas 2 cookbook. They are all so good, I had three of these bourbon slushes and all I can say is… bourbon is the new vodka - these are really good! Ben Parsley

Click below to watch video testimonial.

 

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These are so adorable…looks like southern sushi. I don’t even eat ham, but adore this presentation. I have seen it recently at a party in Wilmington, and they were gone fast!!!

Fabulous! Even those of us who just cut fruit in the kitchen and that’s all, can do this!

This recipe is easy and the results are incredible. I have made this salmon dish a 100 times and it works every time. The pistachios add a very good flavor to the salmon. Adults to children love this wonderful dish.

This salad is a crowd pleaser. The ginger and mint pleasantly complement the fruit. A colorful salad to make ahead. Can also be served in large goblets over yogurt with a sprinkling of granola.

The reserved syrup may also be used mixed with tonic or pomegranate juice as a refreshing beverage… add some vodka and garnish with mint and an orange slice and you have a Gingertini!