Potatoes just go with meat (and everything else for that matter, even pasta). It’s one of the laws of culinary attraction. Here are a few excellent potato side dishes, all a bit novel, to serve with your steaks and chops.…
Tamales are the epitome of Mexican food and one of the classic tastes of the Hispanic kitchen. Tamales are “mother” food or comfort food, Latin style. The dough is made from masa harina or “masa flour,” the ground corn that has been soaked in lime, then dried for storage, to make the corn kernel softer and more digestible than regular cornmeal. It is the corn flour used to make tortillas and tamales have that wonderful strong corn flavor that is so characteristic in Mexican cuisine.
The Tunnel of Fudge Cake is somewhat of a legend in cake making land and precursor to the now-hot restaurant dessert of individual chocolate cakes with a oozing, under baked center that looks like a thick sauce. Tunnel of Fudge was a Pillsbury Bake
Its still going strong/ the 44th Pillsbury Bake Off for home cooks last April at the Waldorf Astoria Orlando hotel/photo courtesy of FoodGal Carolyn Jung, who was a judge for the Sweet Things category/the grand prize is a cool $1 Mil Cash
Off Winner decades ago and has never lost its appeal.
One of the best meals is a steaming pot of Italian sausages cooked with sweet bell peppers. This adapted recipe was always known as Frank Sinatra’s Sausage and Peppers, from his mother Dolly, and became a kitchen staple after Dinah…
Here is a totally different flavored chicken laced with some subtle spices, currants, and honey in a tomato based sauce that uses cooked salsa. It is a brilliantly simple recipe that tastes like a whole lot more…
Whether you are serving the glamorous or casual, a ham is a delight on the buffet table. Even people who never eat ham will indulge at a party. It is “special” and the hunk looks very impressive sitting on a platter or carving board in all its glistening glory.
Think you don’t enjoy fennel? Well this gratin may just about be the best way to eat the licorice-flavored vegetable and has introduced legions of unknowing diners to this earthy vegetable. My mother found this recipe in the Williams-Sonoma mail…
“This dessert will make you a star among whoever you serve it to!” says the promo material for this recipe. It is really unique and great fun food for a party.
3 large eggs
1/2 cup packed light brown sugar
1/2 cup granulated sugar
6 tablespoons butter, melted
1 1/2 teaspoons vanilla extract
3/4 cup (6 ounces) sour cream
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup milk chocolate or semisweet chocolate…
Back when I was learning how to bake, around 1970 or so, I was always on the look out for good recipes. Especially cakes and quick loaves. I wanted cakes that garnered praise and not a crumb left on any plate. One of the most elusive cakes was poppy seed cake, the kind you could buy a slice in a Jewish deli, have on a Jewish holiday, or have at someone’s grandmothers’ house for brunch.