She poured the dough onto the counter, dusted with flour. First, she mashed the dough with her hands, forming a disk, then more flour and the very ancient rolling pin would finish the job and the disk would become a flat piece of unbaked crust, the perfect size for a pie pan.
Family and our food history are important to me Beef stroganoff is a recipe that has been around since the mid-19th century, and is classically a beef dish served with a sour cream sauce. And the evolution of beef stroganoff is well documented around the world. For my family, it may very well have originated […]
It’s National Tequila Day. Anyone who knows me knows of my love and appreciation of tequila – especially top notch reposados and ańejos. Friends joke and often covet the collection. I am a sipper, but a good cocktail is also a great way to enjoy tequila. Today I give you two new, but similar cocktails, […]