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I’ve been known to get very sentimental about the topic of bread. Bread baking is a connection to my grandfather. It is a connection we all have to each other and to our ancestors. It is a foundational skill, if you will. I like bread. But I also appreciate the fact that making bread …click to continue Whole Wheat No-Knead Refrigerator Bread 
Now I’ll segue from Texan to Tuscan. I dare you to say that three times quickly. If Italy is a boot, Tuscany is roughly at the knee cap and it is generally considered to be a cradle of culture. Think Florence. Think art. Think food. I try not to actually think about it too …click to continue Bruschetta and Tuscan Extra Virgin Olive Oil 
If you are one of those people who make a frightened face when someone mentions baking or bread making, have I got a recipe for you. Hot, eggy, steamy, luscious popovers are one of my favorite things to eat. But until recently I assumed that one actually needed to possess some crazy-high level of …click to continue Popovers 
This is a heavenly, decadent, big, fork and knife sandwich. For the last year or so they have been serving a version of it at the Zodiac Room at the Northpark Neimans, qualifying it as the very best mall food I have ever eaten. And, I know the restaurant has a new name but …click to continue Croque-Madame 
I’m fixating a little bit about the plate pictured here with the bread pudding. I have just this one piece. I picked it up at a garage sale. If you have to take a lot of photos of food, it is very easy to turn into a garage sale junkie. I think I would …click to continue Bread Pudding |
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Copyright © 2012 Kelly Dean Yandell - All Rights Reserved |
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