Casatiello Napolitano is a savory Italian Easter bread with an enriched dough filled with salami and cheese.
This casatiello is wonderful on its own fresh from the oven, dipped in sauces and soups, and toasted and buttered.
Adventures in cooking and baking.
Casatiello Napolitano is a savory Italian Easter bread with an enriched dough filled with salami and cheese.
This casatiello is wonderful on its own fresh from the oven, dipped in sauces and soups, and toasted and buttered.
Soto Ayam is an Indonesian chicken noodle soup made with a bright, citrusy, and gingery broth as its base.
Soto Ayam begins with a broth of turmeric, lemon grass, ginger, onions, and garlic in which you poach a whole chicken along with aromatics such as coriander, cumin, and pepper.
Irish Potato Cakes are a delicious way to use up leftover mashed potatoes. If you don't have any leftover mashed potatoes, it is well worth making up a batch just for these potato cakes.
These Irish potato cakes, or potato pancakes, are creamy on the inside and crispy on the outside.
If you need a sandwich roll recipe, try these egg bread hoagie rolls. They're just the right size for your favorite hearty sandwich.
Fill these hoagie rolls with your favorite hearty sandwich fillings, including cold meats and cheeses, hot meatballs or pastrami with mustard and pickles, French dip ingredients, Italian beef, or Philly cheesesteak.
These sourdough tangerine muffins are a great way to use up your extra sourdough discard. Plus, they are tangy and delicious.
If you maintain a sourdough starter, these tangerine muffins are a great way to use up some of the extra discard when you feed your levain.
This sausage and spinach breakfast casserole takes all of the great ingredients from a hot diner breakfast and layers them into a casserole dish.
If breakfast is your favorite meal of the day, you definitely need to try this breakfast casserole.
For a wonderful retro dinner, try these porcupine meatballs. They are super easy to make and your whole family will love them.
Porcupine meatballs get their name from the rice in the meat mixture, which, once it cooks, sticks out like little spikes, or porcupine needles. The rice in the meatball mixture is used in the place of the traditional cracker or bread crumbs that are usually used to make meatballs.