Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.
ready in about 45 minutes;
serves 4
You might need to buy:
- olive oil
- paprika
- dry sherry
- water
- salt
- sour cream
From the Lake Holm Ward Cookbook
You might need to buy:
- pork chops
- bottles kraft honey barbecue sauce
- brown sugar
You might need to buy:
- top blade or top sirloin steak
- olive oil
- garlic
- salt and pepper
- red onion
- cherry tomatoes
serves 2
You might need to buy:
- olive oil
- red wine vinegar
- caraway seeds
- large slices rye or pumpernickel bread or 2 rolls
- Dijon mustard
hearty and just slightly sweet
serves 5
You might need to buy:
- yellow or white stone-ground or water-ground cornmeal
- baking powder
- baking soda
- sugar
- salt
- large eggs
- buttermilk
- milk
- unsalted butter
tastes like orange beef
serves 4
You might need to buy:
- vegetable oil
- toasted sesame oil
- dark brown sugar
- grated orange zest
- red pepper flakes
- Orange wedges for serving
serves 4
You might need to buy:
- fresh lemon juice
- milk
- sugar
- baking powder
- baking soda
- salt
- large egg
- unsalted butter
- vegetable oil
- maple syrup
normally this would have black olives, but I don’t like them; serve with steak or lamb kebabs or roast chicken
serves 8
You might need to buy:
- olive oil
- red wine vinegar
- fresh lemon juice to taste
- pepper
serves 4
You might need to buy:
- chicken thighs
- flour tortillas
- green onions
- Monterey Jack cheese
- sour cream
- salsa
ready in about an hour;
serves 6
You might need to buy:
- unsalted butter
- whole milk
- fresh nutmeg
- sea salt and white pepper
- grated fontina
- thinly sliced prosciutto
- dry rigatoni
- unsalted butter