Adventures in cooking and baking.
These cornmeal batty cakes are little savory pancakes made with just five ingredients. They are also known as Johnny cakes, hoe cakes, and several other names, such as Shawnee cakes and spider cornbread.
In the new cookbook, Baking in the American South by Anne Byrn, these little corn cakes are called Nina Cain's Batty cakes with lacey edges (I received a copy from the publisher for an honest review).
This no knead chiabatta bread, with its crunchy crust and soft and airy interior, is super tasty and so easy to make.
This bread is wonderful for sandwiches, croutons, and simply as a side for dipping in sauces, stews, and soups. It also makes amazing garlic bread.
This wonton soup, with pork and ginger, is a fun and delicious take on a classic Chinese take-out dish.
This soup, with its refreshing gingery chicken broth, pork and ginger filling, along with a crunchy addition of romaine, is a light and wonderful first course to a multi-course Chinese-style feast. I also love it for a light lunch.
This Christmas tree charcuterie board is a fun and tasty appetizer for holiday parties or small get-togethers.
This Christmas tree charcuterie board appetizer can be customized any way you like. While mine is fairly small and meant for four to six people, you can make it as big as you like, especially if you have a large serving board or tray.
