these are such a great comfort food!
this recipe uses a biga it's a pre-fermented dough that the french call a pate fermentee. it's started with a bit of yeast, and allowed to work for several hours. the advantage of making a biga is that because it ferments for a long time, which adds flavo
this dip came from a family friend about 7 years ago. its the most requested item i've ever seen. people always expect me to make it for every little event and get quite upset when there isn't a "warm dip item" about. i tend to keep the ingredients on han
i like to do the first and second step the night before, so i can put it together quickly the next morning for a hearty breakfast. the 30 minute baking time is the perfect amount of time for me to get a shower and dress for work, making this work for a w
this stew is a cousin of hoppin' john, a southern dish made with black-eyed peas and rice traditionally served on new year's day. we use mustard greens in this rendition, but kale or collard greens would also work well. serve with hot pepper sauce and cor
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