This gallery contains 21 photos.
There are cobblers and crisps and grunts and buckles and slumps. And pandowdys (pandowdies?). All different ways to mix fruit with some kind of topping that’s not a crust, then bake it. All these choices… it’s overwhelming. How to choose … Continue reading
This gallery contains 8 photos.
I had a Plan: to make Boston Baked Bread to go with the Boston Baked Beans. I had done some reconnaissance: I knew recipes for this kind of bread usually called for rye flour so I searched the grocery store. … Continue reading
This gallery contains 12 photos.
Back to Julia Child for the best Boston Baked Beans recipe I’ve tried. Except for this: when the beans were at the six-hour mark, I tasted them. It’s always a good idea to taste what you’re cooking as you go, … Continue reading
This gallery contains 12 photos.
This is a great dish to have up your sleeve when you haven’t shopped in a while and need some dinner right now. It’s easy to make and consists of ingredients that you should probably have in your pantry. I … Continue reading
This gallery contains 11 photos.
For the second time lately, I’ve been surprised how great something I’ve made from Alsace has tasted. Something I’ve never made before, but looked good on paper. First there was the Alsatian Onion Tart and now there’s this Alsatian Bread … Continue reading
This gallery contains 11 photos.
After reading good reviews about the flavours produced when mixing parsnip, pancetta, Parmesan, and tagliatelle together (wish it had been pasta instead of tagliatelle for the alliteration win), I decided to try making it to find out for myself. Jamie … Continue reading
This gallery contains 22 photos.
It’s just past Canadian Thanksgiving and I have had enough turkey now to last until Christmas. It’s time for something completely different. This is a two-part recipe: cook the meat one time in the morning, then let it cool in … Continue reading
This gallery contains 22 photos.
The word pipérade comes from piper (pepper in Basque). The Basque country is located in Spain and France. Pipérade is a specialty of the Basque region. The entrée is typically made up of onion, peppers and tomatoes. Sometimes there are … Continue reading
This gallery contains 10 photos.
I wish I had an Aunt Martha or Lorraine or Sadie to pass down a traditional family recipe for kugel to me, but I don’t. Will I let this deter me from making kugel? Not a chance. I found a … Continue reading
what food i made 