Mama Sauce spent two enchanted childhood years in Guam and loved its food.
We nabbed this interesting yet simple recipe from allrecipes.com and thank them sincerely. Guamanian legend holds that this dish was named for the sound of a cook preparing the meat, but we’re using ground beef, so no chopping sounds if you strictly follow the recipe.
Do you like pearl onions in food, not just your martini?
Join centuries of Greeks and enjoy something a little different.
What do you serve a crew of GSD workers at the end of a project day, when you’re as tired as they are? Try this. Read more
When we know people are coming over, we usually add a little beer to the larder. Here’s a beery snack that will please you and your visitors.
Fish Night dinner at LFTN Spring Workshop: Thrive 2021 was popular, but even that hungry crew couldn’t eat all the seafood on the dinner table. Read more
It’s avocado season in California. When they’re plentiful and deliciously ripe, we buy all we can and pamper our table. This little dip is easy to mix up for unexpected guests while you all sip a glass of something or other.
Fans of Sue Grafton’s Alphabet mystery series recognize Paprikás Csirke as a Hungarian dish Kinsey Millhone would love (but has small chance of being served) in dictatorial Rosie’s tavern. Luckily, we can whip it up for tonight’s meal. Notice how available the ingredients are.
This recipe comes from the family recipe stash of Mistress of Cabling (for only a small bit more about this accomplished human being, see Knitting a Blanket and Update on “the” Blanket.)
This is such a favorite that we were surprised Recipe of the Week hasn’t published it until now.
This is a sinfully rich pie, rivaled on this site only by the chocolate Tarheel Pie and Vermont Maple Pie recipes.
It seems we’ve posted a succession of warming but carb-filled recipes. Not this one!