Sushi is one of those dishes most people love to eat but fear to make. Continue reading “473. Simple Surimi Sushi”
One of the reasons I started this blog was to document my recipes for myself and my loved ones.
Reader feedback and appreciation has been a phenomenal plus that is almost overwhelming.
Dr. B, a PhD living in Canada is a scientist by day and culinary adventuress by night.
The fact that she makes time to try and make new things is inspiring.
Dr. B was kind enough to take the time to send me photos of the recipes she has made from MCW.
If you’ve got picture you want to share, send them over to maryamcw(at)yahoo(dot)com.
Here are some photos of recipes she has re-created from MCW.
Lately, pressed sandwiches are my favorite thing to look forward to in the day.
Paired with the perfect bread, they are unbeatable. Continue reading “471. Salami and Marinated Feta Foccacia Sandwich”
This focaccia is artisan-at-home at its best. Continue reading “470. Focaccia Bread”
Marinated feta cheese is a criminally easy thing to make, yielding unbelievably huge rewards. Continue reading “469. Marinated Feta Cheese”
Here is the truth right from the beginning: this dessert looks better than it tastes.
That’s not to say it isn’t good. It is, but just not as good as you would imagine by looking at it.
It looks like it’s a classy and elegant dessert for grown-ups.
In reality, it’s a sugar bomb favored by kids. Continue reading “468. Nutella Oreo Cheesecake Parfaits”
Chicken fillets are wonderful carriers of various flavors. Continue reading “467. Chicken Fillets in Sun Dried Tomato Sauce”
This is a one-pan meal consisting of all you need of deliciousness and satisfaction. Continue reading “466. Roast Spanish Chicken”
Sweet, salty, crunchy, crumbly, dense, and jammy are all wonderful characteristics of this bake.
A peanut butter lover’s dream, for sure. Continue reading “465. Peanut Butter Jam Bars”
Raclette, like fondue, is a cheesy dish of Swiss origins. Continue reading “464. Raclette Potatoes”