Pain de Mie, a French sandwich bread with a fine crumb is excellent sliced thin. It’s excellent toasted, too.
I am completely smitten with a smashing new cookbook on Russian cooking, “T-Bone Whacks and Caviar Snacks” (2018, University of North Texas Press), written by Sharon Hudgins, a Russian scholar and former University of Maryland professor. Sharon and I have known each other for many …
I came up with this corn soufflé that really woke up my taste buds. I had taken my basic cheese soufflé recipe and added some briefly cooked fresh corn, red bell pepper, a little jalapeño, and garlic to the sauce base, and wham!—the birth of an instant favorite.
Food and Wine magazine voted Apricot Berry Crumble “Best of the Best” shortly after Baking in America was published. Here is the recipe!
Summer is the perfect time to make those BBQ burgers, hot dogs, steak sandwiches, etc. with some buns that do not come out of a plastic bag!
What a pie this American classic is. It’s got an Italian twist from the addition of a few crushed amaretti cookies.
I split the just-baked rich buttery rounds of shortcake, fill them with lightly sugared berries and whipped heavy cream, top the cakes with more cream and berries, and eat away with a knife and fork.
Versions of this pie differ all over Greece depending on what greens are available and who’s doing the cooking. And even my pies change from year to year depending on the greens I’m able to get.