Summer sandwiches for solo adventures
Simple, sturdy picnic pockets and beefwiches for lone outings. Chicken Picnic Pockets use chunky chicken with pickle and celery in pita, Ham N Pineapple Bite blends deviled ham with pineapple and chili sauce, and Biker's Beefwiches layer roast beef spread with mustard relish on rolls. Includes serving counts and assembly tips.
MENTIONED IN THIS ARTICLE
Éhard
Wisconsin Cheese Pie Recipe and Tasting Notes
Wisconsin dominates cheese production and showcases Swiss style, Gouda, Parmesan and blue varieties. The article relays a simple cheese pie recipe using Wisconsin Swiss and bacon, with eggs cream wine and mustard, baked at 375 for 45 minutes serves 4-6. It praises Wisconsin cheeses and their flavor compared to European originals.
MENTIONED IN THIS ARTICLE
Tom Hoge
Wisconsin
Switzerland
Oyster Bar Legacy Shines in New Seafood Cookbook
Oysters bar once a New York landmark at Grand Central Station reopened under Jerome Brody and inspired a new cookbook. The Seafood Cookbook distills 64 years of recipes and memories from the Oyster Bar, including Brody’s famed oyster stew and notes on traveler traps.
MENTIONED IN THIS ARTICLE
Gaynor Maddox
New York
Grand Central Station
Jerome Brody
Brody
Crown Publishers
Grand Central Oyster Bar
New England
Rice
Washington Post
Wolf
Shredded Buttered Cauliflower Feature
Cauliflower is prepared as a shredded side dish with butter and water simmered until tender. The method yields two cups packed florets and short stems, finished with salt and paprika, serving four.
MENTIONED IN THIS ARTICLE
Cecily Brownstone
Associated Press
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