This cremini mushroom “lasagna” with spinach noodles, parmesan, and white sauce – and maybe with sausage – is a riff off of a recipe from Stefan’s Gourmet Blog. It’s delicious fresh, yet reheats beautifully.
Bleu cheese wedge salad, out-of-the-ordinary buffalo wings, and apricot cheesecake at the Union Tap & Grill in downtown Traverse City
ChopBox, delivers pre-prepped fresh ingredients to your door, allowing you to cook a complete, from-scratch meal at home in no time flat, without having to make a trip to the grocery store. This is our review of a chicken and asparagus meal we tried (and enjoyed).
This homemade stovetop macaroni and cheese recipe uses a cheese sauce that’s made from powdered milk, cheese, and beer. Two of these items you probably have in your possession. The third, if you simply stocked it, would always be at the ready and would be very handy in a bomb shelter.
It’s a simple bit of everyday kitchencraft that requires very little how-to know-how.
This recipe for beef and pork Polish meatballs incorporates just enough kielbasa to give them a distinctly Polish flavor.
Here’s a recipe for Pub Sauce from My Tartare. It’s a reduction – a demi-glace – made with beer and perfect for everything from steak to gravy.
In this post, we review Gilbert’s Craft Sausages. We grilled several varieties of chicken and beef sausages and taste tested them alone and with several condiments. Gilbert’s will is one the vendors at Chicago’s Wrigley Field this summer. Go Cubs!