Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
When E and I go out for dinner we often like to eat at the bar rather than at a table for two, and we particularly gravitate to places where we can si...
This food blogging thing is really fun! For my money, there is nothing I like more than request cooking. I mean, when somebody asks for it and I have ...
Our friend Ann LaFarge (née Burkett) is revered in this household for introducing me to Elise in 1995, and, nearly equally, for giving us this recipe ...
I love good bread and I've been baking my own my whole adult life – although living in Portland one gets spoiled by the excellent breads available fro...
This bread is an attempt to recover a recipe I loved and lost. For many years I made this bread at least once a week, to the point where I'd memorized...
A few years ago we spent a week at the Assolas Country House, an inn in the village of Kanturk, County Cork, Ireland. Every day we had a traditional I...
Irish soda bread is one of the perfect foods: easy, quick, cheap and always satisfying. No yeast, no rising, no kneading: you just mix it up and bake ...
Traditional focaccia is not a quick or easy process. I have recipes that take three risings, a lot of kneading and 6 hours of clock time. While I thin...
This is the classic side dish for a prime rib -- especially so in winter -- and they make perfect gravy cups!...
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