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Back in the 1950s and 1960s, restaurant menus offered hearts of lettuce salad with creamy dressings. The head was cut into quarters and plated with a slice of tomato for color. Homemakers were fans, too. The iceberg heads were sold fully trimmed, with little waste. It was easy to cut into wedges or slice into…
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[1] Beef and sausage ravioli lasagna. [2] Pumpkin ravioli lasagna (both photos courtesy Taste Of Home). [3] An even ravioli top (photo courtesy Oxmoor House). [4] Adding the layer of frozen ravioli (photo courtesy Design Mom). March 20th is National Ravioli Day. We like ravioli in any form, but have been especially delighted with…
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March 16th is National Artichoke Hearts Day, but today, the first day of spring, we take on the whole fresh vegetable, a spring arrival. The artichoke is actually a large flower bud. If left in the field, the fuzzy choke in the center becomes the blossom (photo #3), which is supported by the thick, spiny…
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You may have used potatoes in an assortment of fondue dippers, but they can be served on their own with a pot of warm, dripping cheese. Try potato fondue as a first course at dinner (photo #1), or a light main course with an added protein dipper (ham, sausage or turkey chunks) and a salad.…
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[1] Brack, an Irish tea bread, is traditionally round (photo © King Arthur Flour). [2] But it can be a rectangular loaf (photo © Stasty). [3] Enjoy it with a cup of tea (photo © AG Photographer | Canstock). Brack is short for barmbrack, a traditional Irish sweet bread. The original barmbrack was a…
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