These not-too-sweet cookies remind me of taralli, those wonderful Italian bagel-shaped dough rings. Traditionally, when making taralli the formed dough is first boiled then baked. That process makes them crispy and shiny. For now, we’ll stick with just baking these treats. The dough is a bit different since we are using Einkorn flour made from ancient grains.
The literal translation of Pane Bianco is white bread. But don’t let that simplistic definition fool you. This is no ordinary white bread. It is light and airy with a porous interior. Reminds me of focaccia, only softer. Packed with flavor. Especially when you’re talking about this version.
Classic Belgian Waffles. I mean, really. Who doesn’t love just the sound of that? Crispy edges with light fluffy interior.
I’m always looking for ideas for tasty foods that can be put together in advance. This is just one of those. The prepared wraps can be stored in the refrigerator for several days before slicing and serving. And, get this …they can be frozen! C’mon, folks. It doesn’t get much better than that.
Who would ever think that making your own mustard is easy? We’re not talking about any old mustard here. This one is full of flavor and texture. And you can totally customize it to suit your family’s preferences.
A fun way to win the heart of your favorite valentine. Here it is, folks. One sugar cookie at a time.
If you’re not a regular at Taco Bell, you’re probably wondering what this is all about. In 2006, they introduced their customers to their now popular Crunchwrap Supreme.
This cake. It is probably the most requested cake in the history of my family. I do not say that lightly. It’s the one that would be devoured at countless celebrations. The tale of my history with this recipe is a bit long but definitely worth telling.
Looking for a side dish? One that is easy, delicious & healthy? I’ve got one right here for you. It can be ready in just thirty minutes. You can serve it with chicken or pork or fish. Just about anything. Actually, it’s pretty darn good all by itself.
This gravy. It is so creamy and flavorful that everyone at the table will give it rave reviews. The vegetarians. The carnivores. Even the gluten-free folks. It’s that good. Really.
Cassoulet is a rich, slow-cooked casserole originating in the south of France, typically containing meat, pork skin and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. For this one, we’ll be using our slow cookers.
This one’s a keeper, for sure. A few extra ingredients along with a quick tour of duty on the stove turn plain old olives into something special. The transformation is impressive.