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Ingredient: Black Pepper
Gluten-Free Green Bean Casserole
I lOVE me some Green Bean Casserole! This gluten-free version of a classical Green Bean Casserole always finds its proud spot on my holiday menu. We love it, it is simply good! I personally like it made with the fresh french-type green beans. Haricot Verts, if you will. In the absence...
Roast Chicken a la Tatar from 1950s
Roast Chicken a la Tatar? But WHY?! As you might know, I grew up in Russia. So my dear Grandmother was a Tatar from the Volga region. If you have never heard of the Volga Tatars, they are Russia’s second largest ethnicity. The Volga Tatars descend from the Bulgars, a...
VINTAGE EASY POTATO CASSEROLE FROM 1980s
I got the recipe for this super easy potato casserole from one of my dear American friends. She handed it to me a few years ago after I first tasted it at her house. I asked my friend about the origin of her potato casserole, and she just shrugged her...
HOW TO MAKE A BACON-WRAPPED BURGER ROLL FROM 1970s
Recently I found several Bacon-Wrapped Burger Roll recipes in a few cookbooks that were published back in 1970s. Naturally, they all had the same two ingredients: bacon strips and ground beef. The filling varied from sautéed mushrooms and caramelized onions to tomatoes, cooked rice and cheese. I had spinach and...
Baked Pork Loin Chops 1960s
Who doesn’t like a good pork loin chop, nice and juicy? So I bought four pounds of pork loin the other day, and the total was only $6.30. The pork loin needed to be cooked sooner than later! My family of three would eat the whole thing all at once,...
Cowboy Caviar 1960s
Black-eyed peas are a must ingredient in this spectacular Cowboy Caviar appetizer! The recipe was first created by the famous Neiman-Marcus chef Helen Corbitt. She was a New York transplant who lived in worked in Texas back in 1950-1960s. Ms. Corbett rightfully won the reputation of a culinary visionary; she...