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COCONUT FROSTING
If you don’t have time to make Aunt Daisy’s Cooked Coconut Filling (this page), this is a nice substitute. The…
PIZZA PROSCIUTTO E RUCOLA
Fashioned after the first genuine Italian pizza I ever had, this recipe adds the arugula and prosciutto after baking the…
Recipe
Celeriac Slaw with Raisins Recipe
Celeriac is a very underrated vegetable, but the Poles use it plentifully in raw salads.…
Banging Bolognese Recipe
This is not so much a recipe, more a faithful servant. I could make it…
Homemade Ketchup Recipe
Everyone’s favorite childhood condiment, ketchup, has been on health foodies’ black lists for decades, mainly…
PLUM CAKE
This is, hands-down, my favorite coffee cake, like, ever. I love how plums, when they’re…
sweetbread wild garlic agretti
Charred coals of sweetbread are garnished with wild agretti and difficult-to-find wild garlic.
Naked Tamale
This cornhusk-free tamale loaf is for the practical cook, not the purist, though you can…
Pumpernickel Pudding
Having grown up in New York and New Jersey around Jewish, German, and German-Jewish delis,…
Roasted Acorn Squash
A common way to serve roasted squash is stuffed with sausage and rice. On a…
