Meatloaf Turnovers (6 of 6)

Meatloaf Turnovers

I’ve made Jeff a few promises since starting this blog, about things I’d cook at some point. This is the first one I’ve kept (sorry Jeff!). We were wandering around Green Apple Books, and I was oohing and ahhing over the Pie and Pastry Bible. We debated about whether to buy it, if the recipes…

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The Basic Burger (4 of 6)

The Basic Burger

My parents used to have a burger shaping device that we used to make our own patties in the summer. It was a patty-sized cylindrical mold with a flat lid used to press a handful of seasoned ground beef so that it’s perfectly even and flat; so it comes out looking like one of the…

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Roast Beef Salad (5 of 8)

Roast Beef Salad

On Friday night we sat on the living room floor and played video games. We left the dishes unwashed and the laundry unfolded. We didn’t tidy up. Instead we rummaged through a box of random cords and wires to find the game controller that would let us play Super Mario Bros 3. Several hours were…

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Meatloaf (9 of 10)

Meatloaf

Some dishes are hard to recreate or make variations of because there’s so much nostalgia tied up in them. The dishes that graced the family dinner table for special occasions or as a go-to meal every week. While it could certainly use an update, it’s hard to let go of “what it’s supposed to taste…

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Corned Beef Hash (8 of 11)

Corned Beef Hash

I don’t have much experience with green beer. This despite the fact that my home state of Massachusetts is also home to many Irish-Americans who celebrate their heritage proudly. This inexperience with Irish foods also extends to soda breads, potato and cabbage dishes, and Irish stew. In fact, the only Irish food I really know…

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Larb

While we’re on the topic of salad, and non-traditional salads at that, let’s talk about larb. Have you had larb yet? Because, besides the unfortunate-sounding English name, it’s totally worth eating, and then eating again. It’s that kind of good.

Unstuffed Cabbage (5 of 7)

Unstuffed Cabbage

There is something wonderfully comforting about intricately handmade food. Steaming bowls of hand-formed dumplings, bowls of fat homemade tortellini, lemony-bright hand-stuffed grape leaves. The kind of food you only make on holidays or those special occasions when you can spend a whole day in the kitchen painstakingly rolling every piece. And then all the other…

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Baked Squash and Meat Sauce (8 of 8)

Baked Squash with Meat Sauce (Kaddo Bourani)

The sad truth about a lot of European-style food, which let’s admit is a lot of what Americans eat, is that there isn’t a lot of mixing of sweet and savory. Sure, we’ll go in for the salted caramel desserts but rarely for sugar in the main course. But that’s too bad for us because…

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Slow cooker chile (7 of 7)

Slow Cooker Texas-Style Chili

Let’s just preface this post by saying that I have never been to Texas and most of the Texans I know are vegetarians. There wasn’t anyone around to judge the Texas-ness of this chili, except me of course and well, between growing up in New England and living in California my credentials aren’t great. But…

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Lamb and Apricot Stew

‘Read the recipe twice’ is an often-repeated bit of wisdom that gets passed around in cook books and magazines and I’ve been known to say it myself to people. And it’s good advice; you should read the recipe twice to make sure you actually have the some semblance of the ingredients and know what you’ll…

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