188. Crisp Sautéed Cabbage with Caraway p.527

188. Crisp Sautéed Cabbage with Caraway p.527

The recipe does not appear to appear online
You know how it goes. You get ambitious and decide to make coleslaw for that barbecue you’re hosting, and think that you should buy a big cabbage because so many are coming to this to-do. You get home and start slicing the cabbage only to discover that half [...]

29 August 2008 | The Book, Vegetables | 5 Comments
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95. Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon p.38

95. Rye Crispbread Crackers with Pepper-Dill Crème Fraîche and Smoked Salmon p.38

The recipe
This is a funny recipe, it’s a play on the old standby of lox and cream cheese on pumpernickel. In this version you bake your own crackers, use dill infused crème fraîche, and dress them up with fresh dill and orange zest. I’ve never made crackers before, and my first experience suggests it’s exactly [...]

27 September 2007 | Hors D'Oeuvres & First Courses, The Book | Comments Off
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