Most Recent Recipes
Buttermilk Biscuits and Strawberry Shortcake
Biscuits – from the Latin biscoctus, meaning “twice-cooked”– go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread,...
Char Siu
Char Siu is a celebrated Cantonese dish made of honey-glazed roast pork marinated in red rice fermented tofu, hoisin sauce, five spice, soy sauce and honey. In the fast food industry, the red rice tofu is often replaced with red food coloring, but the traditional...
Banh Mi Sandwhich
Like many of the world’s great sandwiches, the Báhn Mì was born on the streets, the child of two highly refined food cultures. In Vietnamese “Bánh” refers to baked goods, and “Mì” means wheat. The baguette arrived in Vietnam in the mid 1800s by way of French settlers....
Fresh CheeseSteak of Bel Air
Like many of the world’s most scrumptious food inventions, this iconic sub, born in the city of brotherly love, inspires passion and debate. From its humble origins in the 1930s as “frizzled beef and onions” at Pat and Harry Olivieri’s hotdog cart, the Philly...
Italian Rolls
These rolls contain just enough oil and sugar to make the crust thinner and softer than a baguette or other straight dough (without sugar or oil) but not as soft as a hamburger bun or sandwich loaf. This type of roll was popularized by Italian American immigrants, who...
Maritozzi – Roman Beauties!
(Scroll Below for Recipe Book preview followed by Ingredient list and directions in text only) This recipe transforms a basic brioche bun into a fancy Italian pastry. In Medieval Rome, Maritozzi were the one of the only sweets permitted during Lent, because they...
My Mother’s Pineapple Upside Down Cake
(See below for book spread and text recipe and instructions) Recipes for this and other “upside-down cakes” began appearing in America in the 1920s, America, and their popularity has continued into the 21st century, for good reason. Upside-down cakes are simple,...
Memelas with Chicken Tinga
This recipe showcases smaller, thicker tortillas with a hot, golden crust and a rich, creamy center that really let you savor the masa. Thicker tortillas are also more efficient to make at home. As they contain more masa per serving, you need less of them to make a...
Spaetzle Noodles with Konisberger Meatballs, Vegetables and Gravy
After a long day of rock climbing in the Shawangunk mountains of Ulster County, New York, we found a traditional German restaurant, where we cozied up with some beer and a hearty bowl of spaetzle and meatballs. The name spaetzle – pronounced SCHPEHTZ-luh – means...
Buttermilk Biscuits and Sausage Gravy
Biscuits – from the Latin biscoctus, meaning “twice-cooked” – go back at least as far as the 1500s. The first biscuits were made from three basic ingredients – flour, water and salt – and cooked until they were hard, dry and tasteless. These compact bricks of bread –...
