Have you ever tried to make something once, (twice, three times, with three different recipes from three different cookbooks) and it never quite came out the way it was supposed to. And your husband, who’s a better cook than you are (or at least better at actually following the recipe) tries the same from yet another cookbook and then another (at least we’re persistent) and it never works, never quite tastes the same tender, delicious way it does in practically any Italian restaurant on any corner in any city in the world.
So, you put it in the category of “Don’t try this at home.” Osso Bucco. It’s never quite tender, never quite fall off the bones delicious, Italian, melt in your mouth restaurant perfect!
Culinary historians have traced the first cake “brownie” to the 1906 edition of The Boston Cooking-School Cook Book, edited by Fannie Merritt Farmer. This recipe is an early, less rich and chocolaty version of the brownie we know today, utilizing two squares of melted Baker’s chocolate. Food historians don’t know if Fanny Farmer obtained the recipe from another source, printed it as is or adapted it, or provided the name.
A grilled cheese sandwich is as American as American gets. But other countries have their favorite form of cheese sandwich. The Swiss have the tradition of eating melted Raclette cheese spread on toasted bread.
The French have the cafe favorite, the Croque-monsieur, a hot ham and
cheese sandwich. The English have Welsh rarebit, which features slices
of toast doused in a savory cheese sauce. And of course, the Americans
have processed cheese product melted between two pieces of cardboard
white bread. It's what most kids grow up on, even me. But I think it's
time for a more mature grilled cheese sandwich.
Hey everyone...another great party trio. This is really fun to serve all of them, at once. Each one has a unique flavor and all are top notch flavors. I have to admit my favorite was the Buffalo Wing, it's also the spiciest.
Lobster's back. First there was