Pretzels are boiled and then baked and the whole process seemed too difficult, until I found a box mix.
Spend any time in Massachusetts, and you’ll run into a French-Canadian-American, as there are more FCAs in The Bay State than any other.
Meatloaf is one of those magical foods that adds up to more than the sum of its parts.
“What are you doing for dinner?” my son asked. “I’ve been craving your baked macaroni and cheese.”
I was able to indulge in some of my favorite pastimes recently, eating and food shopping in other places, in Dublin recently.
As a young woman, I must have had “The Joy of Cooking” by Irma S. Rombauer and Marion Rombauer Becker, because this is one of the first recipes I made.
I bought another Mason jar the other day, but it’s not for canning tomatoes and pickles.
The very first time my husband tasted my chicken soup — at a Rosh Hashanah dinner many years ago — he was surprised. “Where’s the chicken?” he asked.
Every summer, when we have dinner guests, I end up pulling out my mom’s recipe for twice-baked potatoes. The creamy, cheesy filling and crunchy shell make them a special treat.
Fresh herbs can turn even store-bought veggies into delicious dishes that rival my neighbors’ piles of produce.