So Many Recipes, So Little Time
Linguine al Tonno alla Romana based on the recipe from Roma in Cucina: The Flavours of Rome by Carla Magrelli. Pasta with anchovies, tuna, olives, and capers. No garlic, no cheese, no hot peppers? And Tom doesn’t like raw tomatoes. Hmm… Trying it anyway to see what all the excitement is about. Talk about taking…
When in doubt what to do with a pound of Raclette stuck in the refrigerator because your party plans fell through, there’s a tartiflette to the rescue. And you don’t have to be skiing in the Alps, and it doesn’t have to be Reblochon. Creamy, salty, nutty and slightly picante Raclette pairs equally well with…
Exploring my new Christmas gift — 1956 Rangoon International Cook Book compiled by the Woman’s Society of Christian Service of the Methodist English Church in Rangoon, Burma. The book is definitely of an old style — no pictures and the recipes are brief. For example, Mohinga, the national Burmese dish that calls for sixteen ingredients…