Most home cooks will make bread pudding in some variety of casserole dish, producing a relatively flat, custardy dish that must be scooped onto plates. In a restaurant setting, the presentation of an unformed blob on a plate is somewhat less than appetising. Consequently, restaurants will often bake bread pudding …
This salad was on the cover of this month’s Fine Cooking magazine. Though I didn’t purchase the magazine, I definately took note of the great colors in the salad. How could I resist making something so beautiful?
Blanched grean beans, fresh sweet corn (or frozen), …
I’ve had arugula before, but I have never personally cooked with it. As it happned, I have some growing in my yard this spring.
Arugula is a bitter green, also know as “aromatic” by people who find bitter to be too negative a word. It has a peppery …
In a posting a few days ago, I mentioned my love of artichokes. Thus, I could not resist posting about these “European Style” artichokes I bought the other day. They are easily the largest artichokes I have even seen, let alone eaten.
And I ate …
Yesterday was the deadline for the USA Rice Federation‘s Rice to the Rescue Contest. I read about this in my local paper a few weeks ago. It essentially involves creating a recipe with 6 or fewer ingredients, one of which is to be either …
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