by Brian | Apr 29, 2018 | Recipes
You may have heard of Ladurée, the French patisserie shop that defined modern macaroons. If you visit Paris, you are never far from a storefront cascading with macaroons in rainbow of seasonal colors. They actually have other food, too. Like Napoleons. Even savory...
by Brian | Mar 31, 2018 | Recipes
Sunday is Easter and many of us will be enjoying protein + potatoes. Rich, gooey potatoes. This recipe, from Cast Iron Skillet: Big Flavors, suggests using prosciutto strips on top. I took a slightly different route, as you might detect in the...
![Ham and Mushroom Muffins [and Cheddar Cheese, too!]](https://cookingbythebook.com/wp-content/uploads/2018/01/wc-IMG_3015-1080x675.jpg)
by Brian | Jan 26, 2018 | Recipes
Muffins. Who doesn’t like muffins? Warm from the oven, the butter melting, topped with jam or honey. What better way to start the day. Actually, there is an alternative way, a savory way. This muffin is filled with ham and mushrooms and cheddar cheese. The batter...
by Brian | Oct 22, 2017 | Recipes
Southern Cast Iron is a magazine you want to consider in your life. I know, you have too many magazines. This one is deliciously important and different. Comfort food is a necessity. A true necessity. A warm roll. Melted cheese. And an army of herbs, marching in...
by Brian | Aug 24, 2017 | Recipes, TBT
Today’s TBT Cookbook review covers The New American Cheese, a survey of the American cheese landscape in 2000. So, naturally, we need a TBT recipe rich in cheese. Here it is. The pairing of crab and cheese is classic and here the packaging, ala tart, makes it...
