This recipe is from me; looks fancy, is super easy, and tastes good. I’m sure that you can find eight zillion variations online. Ingredients Directions Preheat the oven to 375
I doubled the recipe, as I only had regular sized muffin tins. It made twelve generous pastries, three per person as a side. This is adapted from AllRecipes. Ingredients: nonstick
It’s possible popovers are a New England thing, as I’ve met people from elsewhere that didn’t even know what they were. They are the American version of a Yorkshire pudding
My son and his small family (our pandemic bubble) called to say they were dropping over and I wanted to make a fast treat to serve them. This savory cookie
I make salmon mousse more often that someone alive in 2021 might. I make it a few different ways, depending on the situation. When I was making this for a
A selection from my “‘Asian’ food you wouldn’t find in Asia” repertoire, Crab Rangoon was invented by Victor Bergeron, “Trader Vic” himself. He was a genius. He invented this whole
Julia Child once said that there are many cheese fondue recipes, but there really aren’t. Here’s a good one I make when I’m not using my fondue set, of course