Archive for May, 2015

My Life in the Kitchen – Part 1/As A Cook, We Are Always Connected to our Roots

We are always connected to our roots as cooks as practice builds upon itself. No one is born a great cook. We are inspired, enjoy the process, and by the action of practice, become more and more adept. When you touch and then taste food, you build your knowledge.

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My Mother’s Classic New York Cheesecake


This was our family cheesecake growing up. My mother clipped the recipe out of the New York Times Sunday edition in the 1960s. It contains cottage cheese, which makes for a dense cake, New York Jewish deli style. She served…

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My Favorite Devil’s Food Layer Cake


Another winner out of the old McCall’s Cookbook I have been making since about 1980 that I learned from my mother. It is so perfect a cake, I have never had to make another recipe for devil’s food. Devil’s food…

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Bread Machine Dakota Bread

Café Latte in St. Paul, Minnesota, makes their Dakota Bread everyday from fresh milled flour. It was named for the baker’s home state of South Dakota.

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M’s Turkey Taco Salad

Taco salads are a variation on tostadas, but with the base tortilla shaped into a bowl, and began to sprout on Mexican restaurant menus in the 1960s. Its all the ingredients you would eat in a hand held taco, but with lots more lettuce on a plate, so dieters like the taco salad. Taco salads are so everyday, but with fresh ground turkey meat and all delicious add ons, it is a fantastic all-weather meal.

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Slow Cooker Sloppy Joes

Whether home alone, at the school lunch, or with kids around the picnic table, Sloppy Joes are a perennial lunch and suppertime American favorite — and not just among kids! We’ve had all manner of Joes, even tofu Joes, but we like the original ones made with good ol’ hamburger best.

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