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I have a serious attachment to good mashed potatoes. There are very few leftovers that I feel seriously compelled to see eaten, but mashed potatoes are one of them. They are a comfort food icon and once you decide on a method for cooking them that appeals to you, it becomes difficult to see …click to continue Cottage Pie 
I’m one of those people that will make a pained expression at the notion of blondies, or non-chocolate brownies, devoted as I am to simple deep chocolate “real” brownies. I’ve never even made a batch of blondies. My understanding is that blondies are not so much non-chocolate brownies as brownies which contain butterscotch instead …click to continue Apple Brownies 
Don’t ever say that there is nothing worth reading in airline magazines. My sister-in-law Valerie clipped a recipe out of the Southwest Airlines magazine, Spirit, last year and this recipe was born of it. The original recipe is for cashews only, but you know I can’t resist throwing pecans into …click to continue Smoky Pecans and Cashews with Bacon 
This is a small cake with brownie-like qualities. I wouldn’t stand for a brownie with cake-like qualities, mind you. That would be out of the question for me. But this is definitely a cake, best served within 30 minutes of coming out of the oven and with a heaping scoop of ice cream or …click to continue Chocolate Lingering Cake 
Oaxaca (wa-ha-ka) is a state in Southwestern Mexico. Oaxaca cheese is cow’s milk cheese that is a little salty, a little stringy, mild, and it melts into a silky white lava that is a great foundation for a million dishes. To my knowledge there is not actually anything in the world known as an …click to continue Oaxacadillas |
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Copyright © 2012 Kelly Dean Yandell - All Rights Reserved |
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