A quick way to use up leftover turkey and stock with some easy homemade noodles. I was recently in York, PA overnight to take a class a short distance away at fiber arts center. York is not a huge place and my hotel was a little outside the […]
regional American food
Homemade cornbread makes this classic Southern dressing shine.
While it is tasty on it’s own, this cornbread shines when it is turned into dressing or stuffing.
A festive side dish that makes the most of pantry ingredients.
Padded oysters (also occasionally called “patted” oysters) get their name both from the method–coating the oysters in crumbs– and the practice of binding two oysters together in a single patty. It’s a bit of an old fashioned technique but you still see it on the menus of more homey seafood joints in the DelMarVa. A few churches in the Baltimore area still hold padded oyster fundraisers in the fall. The oysters sold at Sterling’s were most often padded unless you lucked out and got one giant oyster.
How Kentucky deals with leftovers. There are a few recipes I’ve thought about for years and never actually made. Kentucky Hot Browns are one of them. I had researched it for our decade themed NYE nights for the 1920s but never actually made it. I think about it every year […]
Quinces, quinces, quinces.
An American classic.
Possibly the best turkey I have ever had, anywhere, ever.
Why Harvard? Beets me, I went to public school.