Please see Part 1 of my thrilling archeological excavation of two beloved and thought-to-be-lost-forever appetizer recipes. Q: Kate, American leads the world in onion dip production, why are you putting another recipe out there? A: Because it's better than what...
Friends, if you've ever lost a recipe you truly loved you will understand my excitement today. For I have recovered two of my favorite appetizer recipes thanks to other bloggers (and some dodgy sites that may now be harvesting my data or something idk). These were...
Every now and I then I just have to pat myself on the back. Like today, when I invented this salad. Strawberries are so good right now and I love how they taste with the balsamic vinegar in the dressing. I am also completely infatuated with the crispy shallots. ...
I actually have a "real" job and sometimes it takes me to wonderful places. Recently I was obliged to go to the Arizona Biltmore. Wow. I think it might literally be heaven. I would advise you not to get a room directly above the bar but, other than that, I...
I probably have more recipes for pizza than any other single dish. I am, after all, a Chicagoan. Furthermore, pizza is universally popular, great for vegetarians and omnivores alike, cheap, and always welcome with children and adults. This recipe started with Pam...
Mo and I met at my very first job (I won't say what year that was but I will give you a hint: we did not have computers and people smoked with abandon right in their offices). We were young and single together and did lots of young, single things. Like go to...
I promise you that when I left work tonight I had no idea what I was going to make for dinner. And that's not like me. Typically, I plan all our meals for the week and shop on Saturday and from these formidable planning skills seven meals appear effortlessly and...
File this under: I have a chicken and some onions and need to have dinner on the table in 38 minutes. I adapted this from an old Gourmet recipe and one of the things I changed was to triple the amount of onions because they are the best part of this dish....
I don't know what I was thinking but I scheduled several warm, substantial dinners during a week when the temps were consistently above 80 degrees (I guess I was thinking "It's October"). Nevertheless, we're heading into warm, substantial food season and...
I made granola today for two of my favorite kids who are off to college for the first time this year: Jane at University of Vermont and Sam at Purdue. It's hard to believe they are old enough for this step in their lives, particularly since Jane was the...
Susan has been my friend since high school. We were co-editors of our high school paper (in fact I was tickled to see that she ended this recipe with a "-30-") and then went to the same college. Since that time our lives have taken us in different directions and...
I made these but they tasted sour? Is it possible to use milk instead of buttermilk or possibly more sugar…
I made this recipe yesterday and they are delicious. One problem I encountered was I used a glass 8" pan,…
I made this recipe yesterday and they are delicious. One problem I encountered was I used a glass 8" pan,…
just wondering, the Cook's Country recipe calls for baking at 400? Just wondering which temperature to bake these at? Thank…
I used a glass dish and just ran a knife around all the edges and a spatula to loosen the…