We’ve changed something, or have had some feedback we want to share.
Update: two members of the McIntyre faction contacted me and told me I was wrong – they liked to add sweet pickle juice SOMETIMES if they were out of vinegar. One of these members told me about the diced pickle thing herself years ago. Nonetheless, as a responsible former journalist, I hereby correct the record. Continue reading Deviled Eggs recipe update/retraction
After tweaking this recipe for so many years, it’s not exactly like the steak soup served at Kansas City’s Plaza III restaurant, now or back in the 1970s when we wheedled the recipe out of the general manager, but we still call it the P3 soup. For one thing, they used to add MSG and we quit that nonsense a long time ago. And yes, … Continue reading Plaza III Steak Soup
Family legend says that our paternal grandmother – “Mamcik,” which means “mother” in Polish – made her beef stock by boiling a full sirloin roast until it liquefied. We don’t go quite that far; despite legend, making soup stock isn’t complicated. You need: Roasted beef bones for beef stock, or veal bones for veal stock Roasted poultry bones for chicken or turkey stock Cooked fish … Continue reading making soup stock
Tangy, sweet, sour, and citrusy Continue reading Candied Orange Peel
A vintage recipe from a beloved but long-lost neighborhood grocery and bakery Continue reading Wolferman’s Chocolate Drop Cookies
If they look familiar, that’s because everyone else in the world calls them Parker House rolls. We have served these at every Thanksgiving dinner in our family for more than 50 years … and there are never, ever enough no matter how many batches you make. The first time Carla made them on her own, she didn’t realize the yeast should be proofed; she just … Continue reading Potato Rolls
