to make ahead: the marinade will keep, covered, in the refrigerator for up to 2 days; bring to room temperature before using. the napa and bok choy can be shredded and kept in plastic storage bags in the refrigerator for up to 2 hours. (eating well, sprin
i made this when my cousin wouldn't part with her recipe for prune cake, and none of the recipes i could find seemed to match the goodness of her baking. this is almost an exact replica, and for all i know could be exactly what she uses. you will find tha
my mother used to make endive salad (witlof salade) in different ways; i thought i share them with you. she used to use mayonnaise but i usually use the sour cream. i would think you can use your own favorite dressing on this but i would suggest you make
Follow the food story Find cooking methods, recipes, tastings and everything about food here.