Matt’s Magnificent Cornbread
There’s nothing in the world like a perfectly made batch of cornbread. Moist, buttery, a nice “backbone” to the crust, and slightly sweet (I am from Virginia after all!) I used to think that reaching...
View ArticleFriday5: Cooking Websites
I know, I know, with all of the thousands (possibly millions) of cooking-related web pages on the ‘net, how could I possibly manage to whittle down to a list of five? I could claim to have used some...
View ArticleSquash Patties
It’s that time of year again … time to figure out what to do with all the yellow squash and zucchini my garden is prodigiously producing! Just two days ago I harvested 3 large zucchini and a dozen...
View ArticleWhite Chicken Chili
Let me start off by saying that I’ve been making a lot of soup the past several months. Since January I’ve made soup almost once a week, with a few weeks off around our vacation this summer. Part of...
View ArticleChocolate Granola Bars
A couple weeks ago I ran across this excellent recipe on Wit & Whistle for homemade granola bars. Of course, being the culinary tinkerer that I am, I couldn’t simply leave well enough alone and...
View ArticleEasy Challah
Challah, a traditional Jewish egg-bread, is one of my favorite easy breads to make. It is great for using in home-made stuffing/dressing and makes AWESOME French toast. I first started baking challah...
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