This pot roast recipe is super easy to make and, as the title implies, crazy good. No fussing over the stove or oven bags or braising. Best of all it utilizes trip tip, which is a good, lean meat. This can be cooked in a much smaller quantity of course, but I was feeding a … Continue reading
As winter presses on, I found myself out of scratch made marinara sauce, so I reached for a can to make up for the loss. I couldn’t even eat the sauce from the can. What have I been eating my whole life!?! I’d only been on the fresh made stuff for about two years. I … Continue reading
Nothing says “fun” quite as well as homemade marshmallows. These fluffy treats are easy to make, and a hit with kids both big and small. And, if you’re a s’mores lover, homemade marshmallows yield sort of a crème brulee texture when toasted. Homemade Marshmallows 3 packages Knox unflavored gelatin 12 oz. granulated sugar 1 cup … Continue reading
Fellow blogger and Bay Area local, Andrea Giang (a/k/a Cooking With A Wallflower), posted these Everything Spice Soft Pretzel Bites the other day and ever since, I’ve been obsessed with trying them out. Her recipe, which you can find here, uses refrigerator biscuit dough, which makes this recipe a snap. I’m using my own biscuit dough … Continue reading
Some people like to buy pre-made graham cracker pie crust but this recipe from Amelia is so good and so easy to make that, once you’ve had it, you’ll never buy pre-made again. This has been my go-to recipe for years and there is never a shortage of compliments on how good it is. Just a … Continue reading
Years ago, when we worked in the SF Financial District, Amelia and I used to frequent a little shop across from the Embarcadero Center called Focaccia. They had the BEST sandwiches on homemade breads and an always-changing menu. The Marinated Mozzarella Sandwich was our favorite. Although I don’t see the same sandwich on their menu … Continue reading
This simple glaze can be used on anything from salads to sandwiches to chicken. Even as a dip for some crusty French bread. Tangy, a little sweet and with a hint of garlic and herbs, once you try it, you will be looking for things to put it on. Warning: When you make this it’s … Continue reading
