This started out as my grandmother’s recipe. But, in the several times I’ve made it, it has become my own. While I keep it traditional for Thanksgiving, I play around with it at other times. It’s a great way to use up stale bread of any kind. It is another recipe that is very adaptable to whatever you can imagine. Play with it. I’ve made a Greek dressing using extra garlic and oregano. Next time I make it, I want to try a Ruben-esque theme- rye bread, caraway seeds, and corned beef. Continue Reading…
Posted 7 months, 1 week ago at 12:59 pm. 1 comment
I love roasted vegetables. Roasting intensifies flavors instead of seeping them into water, the way boiling does. Of all vegetables that I’ve roasted, broccoli comes in second only to potatoes. Broccoli just seems to be meant for the oven. The whole stalk caramelizes and all of the little “leaves” get crispy. Add Parmesan cheese to that, and what not to love? Velveeta cannot compare. Continue Reading…
Posted 7 months, 1 week ago at 12:58 pm. Add a comment
I just have one word of advise for this recipe: More. Always make more mashed potatoes than you think you’ll need. Not only are they a tasty (and thrifty) meal stretcher, but leftover potatoes can be turned into fried potato patties which are quite possibly the mother of all comfort food. Continue Reading…
Posted 7 months, 1 week ago at 12:57 pm. Add a comment
