My corn pudding that made finalist in a food52 contest a few years back.
Tag Archives | Food 52 Editors’ Pick
wet bottom shoofly pie: my mother’s version of a classic Pennsylvania Dutch recipe.
When I was young, my mother used to make a version of a cheese souffle that was easier to prepare than the traditional French version.
spinach ricotta pie: this light version of a spinach quiche is a perfect brunch or lunch entrée.
How I wish I had written down my Hungarian grandmother’s recipe for goulash! This is as close as I can come to duplicating it.
ROAST CHICKEN WITH MEYER LEMONS: A Meyer lemon is just about my favorite fruit. It has a thin skin, is incredibly juicy and tastes much sweeter than any other lemon I have sampled.
HOLIDAY HOT TODDY: Stalled by a cool summer, the fruit on our Meyer lemon tree has been slow to ripen this year.
A rich side dish that pairs well with meat and poultry. Make sure you take the time to caramelize the onions…