Recipes

I created this recipe while trying to copy the soup I love at an area restaurant, which was a little too far away to visit frequently. It's not exactly like...

We made these for holiday craft projects in grade school. They also doubled as inexpensive handmade gifts.

I don't remember where I got the original recipe, but it's been tweaked over the years, and these cookies have always been a hit. They are buttery and soft, even...

Impressing your guests with cooked rice doesn't get any easier than this aromatic rice recipe.

This cold pickle recipe is a family recipe, compliments of my grandmother, Jeanette Kesselring, from Arnold, Missouri. These are delicious eaten straight from the jar (although we use them as...

This recipe comes to us courtesy of Jill Norman's fabulous spice book, "Herbs and Spices: The Cook's Reference." It's the best book on spices and herbs we've seen yet, and...

Nepal is a landlocked country. Villagers frequently have no electricity or indoor plumbing, so they are very ingenious in devising simple yet delicious dishes that will keep without refrigeration. This...

I learned this in Nepal; instead of chicken soup (chicken is expensive), they make turmeric soup. It is just as good for a cold.

Also known as Byzantine Dolmathes or Dolmadakia Yialantzi. The original recipe I had was in the 1980 National Lamb Promotion Cookbook and was written by Dolores Atiyeh (Mrs. Vic), wife...

This is a favorite of ours from Louisiana. It's not a "BBQ" in the traditional sense, but herbed shrimp. It's best with shrimp with heads on, but if you can't...

This is from Aunt Doris (Macak). Great on a cold winter day when your craving something off the grill.

From the Great Scandinavian Baking Book by Beatrice Ojakangas. (As taught in a class for Gallery 37's World Kitchen by our good friend Judith Dunbar Hines) Cardamom is a sweet...

This lovely recipe is adapted from "The Great Scandinavian Baking Book" by Beatrice Ojakangas.

I was watching a DVD and found this puerco/cochinita pibil recipe as part of the special features. I was intrigued by the role the food played.

This recipe is courtesy of John Thorne and Matt Lewis, two people we have the utmost respect for. People serious about, and dedicated to, food. Visit them online at Outlaw...