Original, seasonal recipes by Susan S. Bradley
Mexican Hearts of Fire Cookies are demur, almost austere, little cookies that befit reflection, refinement, and lovely rituals, such as afternoon tea (or a Valentine’s Day gift for your office team mates). You don’t devour them, you savor them, you take your time eating them, you experience the HERE, the NOW. They make you feel almost saintly.
A cursory review of the web will tell you, if you don’t know already, that everyone thinks their meatloaf (or their Mom’s meatloaf) is the best meatloaf in this or any other world. Actually, I have to agree. I have loved every homemade meatloaf I have ever eaten. When I’m eating it, it’s definitely the Best. Add spicy gravy or sweet, sticky ketchup glaze and a perfect mash of potatoes, and I am in Heaven!
Although it’s easy to make perfect mashed potatoes every time, many cooks face this particular culinary technique with trepidation. There is nothing like gluey, runny mashed potatoes to ruin your confidence as a cook. And if this happens to you during the preparation of an important meal, well the damage to your confidence may be even more [...]
This slowly simmered, rich meat sauce, originally from Bologna, Italy, is an important culinary building block. It can be used as a sauce for fresh pappardelle, tagliatelle, or other wide, ribbon-shaped egg pasta; as a component of a layered lasagne; as a topping for polenta; and in numerous other ways.
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