A Polish Girl In An American Kitchen
This rustic peasant-style whole wheat loaf may not be for everyone. It’s quite dense with lots of fiber. But you can’t beat the herbed aroma or how fast it is to make. If you can’t stand to wait for bread to rise (but don’t mind …
Not many people make biscuits now-a-days but they’re actually pretty easy. Extra easy if you have a food processor. I made these for breakfast, but they can easily be served with any meal. I’m a sucker for biscuits and gravy, but during corn season I …
This is hands down my favorite cookie. I have no idea why it isn’t more popular than the traditional oatmeal cookie. I like my cookies almost cake-like, but these can also be made to have that traditional crunch. The original recipe is from “The New …
Creamed corn is one of my all time favorite sides to serve with steak. This particular recipe is quite rich and goes best as a side to red meat. The thyme gives this dish a fantastic aroma, so if you can I’d go with fresh …
This corn chowder recipe is from well before people cared about counting calories, but for all that it definitely doesn’t skimp on flavor. One of my all time favorite soups, I’ll take it over a clam chowder any time. This soup is great for dinner, …
This salad is great for lunch on hot summer days (so pretty much all year round in SoCal), and can be a delicious and light appetizer before dinner. The original recipe is from “The New American Plate” — put together by the American Institute for …