One of the greatest things about the World Wide Web is that it allows for fortuitous discoveries to be made in a matter of seconds with just a few keystrokes. This “cheese” happened to be just that for me.
We have three varieties of plums in our little home orchard that range in flavor from too tart for words to sublimely sweet. Each is perfect in their own way depending on how they are used, and trust me, they will get used.Continue reading Chinese-Style Plum Sauce
One might think of church bingo nights as an “old people” activity. I’ve been bingo-ing since childhood. Not just any bingo, mind you. Pasta bingo.Continue reading Makaronia me Kima (Greek Spaghetti with Meat Sauce)
Every culture’s cuisine seems to have some sort of sauce or dip that’s used for almost everything. Americans have ketchup, Greeks have avgolemono.
Avocados share a key similarity to another green fruit with a similar shape, pears. They both refuse to ripen for the longest time, and then in a blink, they are past their prime.
I don’t make this dish enough. Nowhere nearly enough. My medium boy reminds of this on a regular basis.
It’s a well known fact that the French make good cheese, and enjoy eating it as well as they make it. It’s no surprise then that they came up with a wonderful way to use every last crumb of it.Continue reading Fromage Fort (French Cheese Spread)
Hello, I’m Dorie, and I’m a gravy snob. I do not need a support group to get over it, thank you very much.