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.
It tastes like awesomeness, wrapped in beef.
We’ve learned over the years to eat what we have. But sometimes it requires some creativity.
When you have a pool, your house becomes a community center, constantly filled with guests dropping in on short notice.
Marinated mushrooms are my new choice atop the cheeseburger.
A recent Facebook exchange got me thinking about food wrapped in bacon.