This soup is traditionally made with chicken stock, but here I used miso (fermented soybean paste) to give an intense flavor. Miso is like a vegetarian bouillon. Different types of miso range in strength and color Light ones are young and mild, while darker misos, which have been aged longer, are saltier, richer, and more […]
These melt in your mouth — nicely seasoned traditional deviled eggs, dipped in bread crumbs, a little egg and flour, then fried in peanut oil to give them a crispy exterior.
Since cocktail parties have gone the way of the DoDo bird, try a hot chocolate party instead. Everybody loves it, and you’re part of a long tradition — hot chocolate was reportedly served at Catholic mass in Spain ages ago. (And you thought folk mass was something?) (Faith Note: You can skip all this and […]
Transplanted Texan Lisa Fain grew up in a family that counted making their own breakfast sausage a time-honored tradition. Borrowing on this tradition, and understanding that most of us aren’t out back raising hogs, Lisa created this recipe, working until she knew her grandpa would be proud. This sausage is simple because it’s uncured, yet […]
Great for Thanksgiving and eight other months of the year—Corn Bread Stuffing Muffins baked in a muffin tin. How about passing that around at your holiday table? I found this recipe in the November issue of Cooking Light magazine, and had to give it a whirl. Sure enough, it’s a winner with grownups and kids. Try these […]