This month’s edition of Cooking Light talks about the last 20 years worth of butter evolution. Yes butter, no butter, yes margarine, no margarine, "I can’t believe it’s not butter", etc. Well now they are back to real butter.And in the magazine they tote
More from cassole lovers…
It is amazing what you can find on the internet! eGForums is the "eGullet Society for Culinary Arts and letters" here is one that I found interesting... (Scroll to the bottom of the page for the photos and letters) As for the question posed by
Cranberry-Apple Crisp
A recipe from my daughter Morgan. She is always coming up with something fun to try in the kitchen. Growing up, she would say she had the best dishes for a college student and now for a 26 year old…The green bowl is her “popcorn bowl” from when she went
