cooking for a couple of decades you are always tweaking. i have several dough recipes, but this is the one that consistently gets the high marks from my guest. a hot pizza stone works best, but a good hot oven is the key.
this is marcus samuelsson's rendition of the perennial favorite. the sauce is wonderful, unctuous. they should be served with garlicky mashed potatoes, quick pickled cucumbers and extra lingonberry preserves. the pickled cucumbers (and their juice) are
a twist on irish cream cake that i made for new years in honor of welcoming our little bundle of joy 'bailey' into the world this year. the cake is chocolate with a hint of banana and caramel bailey's irish cream. you could play with this and use wh
from the book, joyce lamont's favorite minnesota recipes & radio memories. this really sounds wonderful! pork sausage can be substituted for ground beef if desired and can be easily doubled for company or parties.
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