by Brian | Jun 13, 2017 | Recipes
In One Pan to Rule Them All, authors Howie Southworth and Greg Matza suggest, no prove, that if your kitchen has but one pan it should be cast iron. The ability of cast iron to retain heat and to brown make it ideal for days when you need intensity and endurance....
by Brian | Feb 22, 2016 | Recipes
I recently posted a review of Fika by Anna Brones and Johanna Kindvall. It’s a Swedish collection of little treats to be shared over coffee, from dawn to dusk and beyond. These toasted rye buns are ideal for jam anytime or you spread with butter and top with...
by Brian | Jun 2, 2015 | Recipes
Here’s another American classic from Around the Southern Table by Sarah Belk. Southern Table is a tour de force of historic dishes with a trove of culinary history in the headnotes. In colonial America, white flour was priced at a premium. So the colonists would...
by Brian | Dec 5, 2013 | Recipes
There is a lovely work called the Thanksgiving Cookbook by Holly Garrison that has a Calvados Rye Stuffing. I’ve blogged the recipe and we loved it. Thing is, this Thanksgiving our grandson Daniel was with us. It just seemed a bit of a stretch to incorporate that...