It still confounds me what pops up on the internet when I least expect it. I’m talking recipes of course. With all of the cooking I’ve done for almost 40 years (yikes!) I just love it when something unique shows itself. Case in point, a Bon Appetit recipe called Fall-Apart Caramelized Cabbage. It wasn’t the
A while back when I made cabbage bundles, I only used 12 of the larger, outside leaves of the one green cabbage I purchased. And there was no way I was going to throw away the rest of the par-boiled cabbage. So what to do? Even though it’s January, I’m still in a festive mood.
Most people who know me would be surprised to know that I have never cooked with chestnuts, or even had roasted chestnuts sold to me by a street vendor during the holidays. You know, like the song. Chestnuts have always seemed a little strange to me, even though they grow on trees just like the