i picked up a second hand book called portuguese cookery by ursula bourne, and want to post recipes that i have adapted so that i can make them soonest. i am unclear if this soup is meant to be hot or cold since no reference to heating it is made in the
this recipe comes from the washington post, and it is delicious! i've made rugelach with cream cheese before, but hadn't heard of making it with sour cream. well, these are by far the best rugelach i've ever made or tasted! they're a bit labor-intensive (
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