A vegan take on the classic crab soup. I had come across some recipes that had you use hearts of palm to mimic seafood in lobster rolls or crab cakes. I have to say I was intrigued but was slightly less than convinced it would be as good as […]
Want to make a quiche but without the fuss of a rolled crust? Line the tin with potatoes instead! Then fill with a spinach mushroom custard with dollops of goat cheese.
This is a simple, potato and yeast-based cake that’s popular in areas in NC and PA where Czech members of the Moravian church settled.
My version of the Italian soup, ribollita.
Two fall favorites in one surprisingly light and flavorful soup.
Based on the classic stew-like Irish (or Dublin) Coddle, this dish transforms it into a speedier, one-skillet meal but keeps all of the flavors intact.
Long-time readers know how much I enjoy my St Patrick’s Day recipes. These are super flavorful, super savory dumplings.
A mashup of two of my favorite apps–samosas and egg rolls.
Inspired by Baltimore’s own Sour Beef & Dumplings and Northern France’s Carbonade Flamande aux Spéculoos, this beef stew uses gingersnap cookies for both flavor and body.
No, not that German potato salad, the other one.