You can buy baba ganoush and a variety of flatbreads at most supermarkets, but this recipe will make you want to forget this easier option. Continue reading Confit of Baba Ganoush with Sourdough Flatbread
Real Jarlsberg cheese from Norway would be lost in the flavors of this dip. Just buy a plain 8-ounce block of generic Swiss cheese. Lie to you guests if you must. They will get over it. Continue reading Pandemic Proof Jarlsberg Cheese Spread
The manager at Papa John’s declared me an “artist.” I preferred to be called an artisan, but she wasn’t intending to pay me a compliment. Continue reading I was too good for Papa John’s
I do not know how Cole Slaw came to be named, but I hereby offer Cole’s Spicy Slaw recipe on the fly. Continue reading Cole’s Spicy Slaw
Olive oil adds flavor and promotes a moist interior texture and crisp crust in the new recipe. Sesame seeds bring nutty depth and crunch. Continue reading Loaf Pan Sourdough Bread
I made an Italian Roast Beef sandwich that rivals Fino’s version — at least until the sandwich returns to the menu. This recipe will feed a large group, but the rich, hearty flavor improves overnight for leftovers the next day. Why share when you can eat this for days!?! Continue reading Italian Roast Beef Sandwiches
I made a Venn diagram of East Asian soups throwing together ideas from Korean cut noodles, Japanese ramen toppings and Vietnamese pho. Continue reading Pan-Asian Cut Noodle Soup
The size of cut potatoes is key to boiling and then gently simmering them without overcooking. Continue reading Fluffy Riced Potatoes
Tasty scrambled eggs cannot be achieved by cooking them in the microwave for full minute or two. Progressively shorter cooking time intervals and stirring the eggs between those intervals ensures a moist, fluffy texture for scrambled eggs. Continue reading Microwaved Egg Scramble
Fresh chicken breasts or a roasted rotisserie chicken make this soup versatile and easy. Continue reading Chicken and Rice Soup
Place at the Table 