Recipes have occasionally popped up on the internet for hash browns cooked in waffle irons and I also had a few recipes in cookbooks. The first one was Ina Garten’s Modern Comfort Food (2020) and the other is from a new chef Nick DiGiovanni in his Knife Drop cookbook (2023). I mainly used Ina’s recipe … Continue reading
It’s time for another Ina Garten recipe and she found this treasure in a book called Spa Food by Edward J. Safdie. I do love lentils and often use them in soups, stews and such. Whenever Ina worked at the Barefoot Contessa many years ago she would make huge pots of this. It’s got to be … Continue reading
I’ve really been enjoying Ina Garten’s latest cookbook, Go-To-Dinners. As I have all 15 of her cookbooks, not including her signature vertical note cards on soups and desserts. I could spend a lot of time on my blog just making her recipes. We have many similarities, right down to our dislike of cilantro. This is … Continue reading
It’s no secret I love pasta, the wide variety of sauces and the huge assortment of pasta available in many flavors, colors and especially shapes. In this recipe I have not cooked with spaghettoni (could use bucatini instead according to Ina which is what I had). Have you ever wondered about the varieties of spaghetti … Continue reading
Kielbasa often appears on our holiday brunch table and it is usually sliced, cooked in beer or wine and served with a variety of mustards. See also Holiday Kielbasa Brunch. This version “hasselbacks” the kielbasa into 1/4-inch slices (but not all the way through) and is roasted basting with a glaze and served with roasted … Continue reading
What? A hot dog in puff pastry? This is another American phenomenon that I grew up with despite the fact sausages (some say) dated back to pre-Columbus days. We seem to give credit for its appearance in America to a Coney Island vendor named Charles Feldman. I mean you can’t go to any sports event, … Continue reading
Nicolina Sergiacomo Peduzzi is the maker behind Rustichella D’abruzzo. the Italian pasta used in this post. She also created this recipe which I found in; Autentico Cooking Italian, the Authentic Way by Rolando Beramendi (2017). The pasta is made with carefully selected durum wheat semolina and pure spring water in Abruzzo where many consider the … Continue reading
French onion soup has always been a favorite for me and also my family. I often get requests to make it – I think it’s because of my homemade Parmesan croutons and some family members eat them as a snack. This recipe has been on my “to make” list since I developed a love for … Continue reading
This past holiday season I did something I’ve never done before – I pre-ordered a prime rib dinner from one of my favorite local restaurants. It included prime rib au jus with horseradish sauce, green beans, mashed potatoes, mushroom soup (ugh – not into mushrooms), mini cheesecake and a flavorful salmon spread with crackers. I … Continue reading
Happy Holidays! Are you looking for a new way to serve your family’s favorite breakfast of waffles? Try these for your Christmas brunch. Ina Garten’s latest cookbook, Cooking Like a Pro, included a breakfast buffet with waffles, bagels, smoked salmon and lots of other goodies. I was drawn to the idea of using my Belgian … Continue reading