September 12, 2025 | Posted in:

A loaf of French bread

Governor’s French Bread

Published on: September 12th/2025
Author: Suzana Oliveira & June Reeder McCarthy
Recipe origin: Ohio

In June’s words:
“This is a Frannie Packard recipe, Executive Chef at the Governor’s Residence before me. Billie Graham told Frannie that it was the best bread he had ever eaten.

2 cups warm water, 100-115 degrees
1 package active dry yeast
1 tablespoon sugar
1 tablespoon coarse salt
3 1/2 – 4 cups bread flour

1. Place the water, yeast, and sugar in the bowl of an electric mixer fitted with the beater bar. Allow the yeast to proof (dissolve) about 5 minutes. With the mixer on low speed, gradually add salt and 3 cups flour. When the flour is incorporated, turn the mixer up to medium-high and beat for about 2 minutes. Reduce speed to low and slowly add about 1 1/2 cups flour, 1/2 cup at a time, until the dough wraps around the beater and cleans the sides of the bowl. You may not use all the flour. The worst thing you can do to bread dough is to add too much flour.

2. Scrape the dough off the beater bar and leave the rough mass of dough in the mixing bowl. Cover with plastic wrap and a towel. Allow the dough to rise in a warm, draft-free place until doubled in size, about 1 1/2 hours. Turn dough over itself in the bowl about 4 times. Cover, and allow to rise another 45 minutes.

3. Preheat the oven to 425 degrees. Place the dough on a lightly floured board, cut dough in thirds or half depending on your loaf pan. Roll into French loaf form. Place the dough onto a greased French loaf pan. Allow to rise with a covered towel. When the dough has doubled, make 3 slashes in each loaf with a sharp knife. Bake for 25 minutes or until a thermometer reads an internal temperature of 200 degrees. Remove from the pan immediately to cool.

Whole Wheat Variation
2 1/2 cups water for the 2 cups water
2 cups all-purpose flour & 4 cups whole wheat flour for the 3 1/2 cups bread flour
Method remains the same.

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August 25, 2025 | Posted in:

Nonna Carmela’s Tiramisu – From ‘Mediterranea’

Published on: August 28th/2025
Author: Recipe by Nonna Carmela; from Mediterranea by Anastasia Miari (Quadrille, £28), photography © Marco ArgÜello
Recipe origin: Italy

Note from Anastasia: The dessert to beat all desserts, tiramisu needs little introduction. It has always been my favourite sweet ending to a meal, but when I moved to Sicily a few years ago to learn Italian and realised that tiramisù quite literally means ‘pick me up’, I fell in love with this dolce all over again.

Carmela’s tiramisù is light and creamy. It’s less saccharine than others I’ve tasted across Italy and strikes just the right balance between creamy, sweet and kicky (from the coffee). It’s also damn easy to whip up. Don’t think about adding alcohol to this one. It isn’t traditional tiramisù etiquette and Nonna Carmela would be very upset. She also advises you make it the day before to ensure a tidier slice. She served hers right after her Pasta alla Norma.

5 cups water
4 large eggs, separated
150 g (51/2 oz/scant 2/3 cup) caster (superfine) sugar
500 g (1 lb 2 oz) mascarpone, at room temperature
800 ml (27 fl oz/ 31/3 cups) brewed espresso (Carmela used 4 coffee pods), cooled
400 g (14 oz) sponge fingers (savoiardi/ ladyfingers; ideally thin ones)
2 tablespoons cocoa (unsweetened) powder

Using a hand mixer, whisk the egg whites in a large, clean bowl until soft peaks form. Be careful not to overmix them.

Put the egg yolks into a large bowl, add the sugar and whisk until pale and thickened.

Gradually add the mascarpone to the yolk and sugar mixture, whisking until combined. Add the egg whites and whisk again briefly until combined.

Now make the first layer of sponge fingers. Pour the coffee into a large Tupperware box or small baking dish. Place the dish you will use for your tiramisu next to the dish of coffee – Carmela used a 39 x 17 cm (15 x 7 inch) glass dish, but use any medium-sized deep dish you have. One at a time, dip half the sponge fingers into the dish of cooled coffee very quickly. Make sure this action is in and out in a flash – just as long as it takes to submerge the finger. They should not be soggy at all. Once you’ve submerged one finger, place it into the tiramisu dish immediately and then repeat the process until half the sponge fingers have been dipped and arranged.

Next, spread half the mascarpone mixture onto the sponger fingers. Now repeat the process with the sponge fingers to create another layer of soaked sponge fingers on top of the mascarpone layer. Finally, add the remaining mascarpone mixture and smooth out the top.

Place the dish in the refrigerator and chill overnight.

Before serving add a thick dusting of sifted cocoa.

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August 12, 2025 | Posted in:

Tomates à la Provençale

Published on: August 7th/2025
Author: Suzana Oliveira & Abeille S.
Recipe origin: France

Tomates à la Provençale is a rustic French dish, especially popular in the summer when tomatoes are at their peak. Simple yet full of flavor, it celebrates the freshness of seasonal produce. This recipe combines the natural sweetness of tomatoes with the aromatic blend of garlic, parsley, and olive oil, creating a taste that captures the essence of the Mediterranean.

This recipe was contributed by Abeille, whose family moved from France to the United States when she was a child. She recently collected a number of her mother and grandmother’s favorite seasonal recipes, and her family especially loves this one served with lamb.

4 market-fresh tomatoes
A large bunch of parsley
1 garlic clove
Olive oil
Salt
Pepper
2 tablespoons of breadcrumbs

Cut each tomato in half horizontally (around the equator).
Heat a generous tablespoon of olive oil in a skillet.
When the oil is hot, place the tomatoes cut-side down in the pan.
Sear them on high heat until lightly browned (about 2 minutes), then flip them over.
Lower the heat to low/medium and cover with a lid.
Finely chop the parsley and the peeled garlic clove.
In a bowl, combine the parsley and garlic.
Add one or two tablespoons of breadcrumbs and 2 tablespoons of olive oil. Season with salt and pepper.
Spoon a generous amount of this mixture onto each tomato half.
Continue cooking on low heat until done.
Delicious served with lamb chops.

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July 16, 2025 | Posted in:

Cold Cherry Soup

Published on: July 16th/2025
Author: Lindsay Anderson & Davida S.F.
Recipe origin: Hungary

Known in Hungary as ‘hideg meggyleves,’ this cherry soup is a clever strategy for staying cool in hot weather and using up an abundance of fresh stone fruit. It can be made with either sour or sweet cherries. The version shared below comes from a cookbook written by Heritage Cookbook creator Davida and her Hungarian-born Grandmother, Ilona. In Davida’s own words:

“My grandmother and I decided to make this cookbook together. My grandmother has always been a great cook, I have many fond memories cooking and baking with her as well as eating around her table. 

It has been really special to learn more about my grandmother’s story and hear about the recipes she grew up eating in Hungary. Her mother, Gran, used to do most of the cooking and would sometimes allow my grandmother to help. These dishes included Potato Soup, Beef Goulash, and a fan favorite cucumber salad. My grandmother remembers her mother making Cold Cherry Soup in the summers, which was sweet and refreshing.”

5 cups water
½ cup sugar
½ cup red wine
¼ tsp. salt
Grated zest of ½ lemon (or ½ tsp. dried lemon flakes)
1 ½ lbs. sweet dark cherries
1 cup reduced fat sour cream

Pit the cherries and place the pitted cherries in a bowl and the pits in a large soup pot. Add water to the pits and bring to a boil. With a skimmer, remove the pits. Reduce heat and simmer for a few minutes.
Add the sugar, wine, salt, and lemon zest and bring back to a boil over medium-high heat. Boil for 5 minutes then add cherries. Bring to a simmer, turn the heat to low, cover and simmer for 5-15 minutes, then remove from the stove.
Can either add 1 tsp. sour cream to each serving or whip 1 cup sour cream into the soup and blend with a hand blender. Chill in the refrigerator 1-2 hours before serving.

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June 10, 2025 | Posted in:

A plate of roasted miso onions in sauce

Miso Butter Onions


Submitted by: Kezia F.
Recipe origin: Southern California

This recipe comes from college senior Kezia, who created a cookbook for Esperenza Community Farms’ CSA boxes. The book informs CSA recipients about the produce they’ve received and gives ideas for how to cook it. If you find yourself with an excess of freshly-harvested onions, here’s how to turn them into stars of the meal, not just supporting characters!

8 onions
7 tablespoons unsalted butter, melted
1/3 cup miso paste
4 cups warm water

Preheat oven to 500°.

Halve the onions lengthwise. In a bowl, whisk together melted butter, miso paste, and warm water. Place the onions cut-side down in a high-sided baking dish and pour in the miso water. Cover and bake for 35 minutes. Turn the onions cut side up, baste well, and bake uncovered for another 45-50 minutes, basting every 10 minutes, until soft and browned.

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May 12, 2025 | Posted in:

Susie’s Spoon Bread


Submitted by: Bonnie B.
Recipe origin: Southern United States

“When Nana was a little girl, she would often visit Aunt Sis and her husband, Millard Robert Ford (called “Unks”). They lived on Old Court Road in Pikesville adjoining the Suburban Golf Course. The house is no longer there. In the summer, Aunt Sis would make lemonade to sell to the golfers along with delicious homemade ice cream.
Nana lived with Aunt Sis for several years during her teenage years. While living there, Nana worked for the telephone company starting in 1926. Years later, after Unks died, Aunt Sis moved to Ocean City, where we visited
her many times. She died in 1975 at the age of 85. The following recipe was one of her favorites. It was a prize-winning recipe that was given to her many years before.”

1 heaping tbsp. butter
3 pts. (6 c.) boiling water
1 heaping tbsp. Crisco
1 pt. (2 c.) cornmeal
1 tsp. salt
2 eggs, well beaten

1. Preheat oven to 350°.

2. Put the butter into a baking dish (casserole dish) and place in oven for dish
to get hot.
3. Bring water and Crisco to a boil.
4. Stirring briskly, mix in cornmeal and salt until all lumps have disappeared.
5. Mix in 2 well-beaten eggs.
6. Pour into hot baking dish and bake about 30 minutes or until it appears as a
well-browned custard.
7. Serve hot.

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March 17, 2025 | Posted in:

Pastitsio II (Baked Macaroni with Meat)


Submitted by: The Ladies Philoptochos Society of Saint Sophia
Recipe origin: Greece

“The Ladies Philoptochos Society of Saint Sophia would like to share with you our Pastitsio II (Baked Macaroni with Meat) recipe that appears on page 117 of our cookbook. The recipe was introduced by renowned Greek Chef Nicholas Tselementes in the mid-1930’s who converted a very old recipe of a pasta and meat pie wrapped in phylo into a hearty, delicious casserole of layers of pasta, meat, cheeses and bechamel sauce. This is a version of his recipe. Since it’s publication, pastitsio has graced countless family dinners, party buffets, Greek festival and restaurant menus. You will enjoy making this tasty yet simple to make dish.”

Meat Mixture:
2 lb ground beef
1 large onion, chopped
1 stick (½ cup) butter
2 Tbsp tomato paste
1 Tbsp allspice
Salt and pepper to taste
Macaroni:
1 lb (No. 4) macaroni
1 stick (½ cup) melted butter
¾ lb grated Romano cheese
Crema Sauce:
5 cups milk
5 eggs, beaten
1 cup milk, mixed with 5 Tbsp cornstarch
2 Tbsp butter

Prepare the Meat Mixture:
In a pan, sauté the onion in 1 stick of butter until softened.
Add the ground beef and brown well.
Stir in the tomato paste, allspice, salt, and pepper.
Simmer for about 20 minutes until thickened. Set aside.

Prepare the Crema Sauce:
In a saucepan, bring 5 cups of milk to a simmer, stirring constantly.
Before it reaches a boil, slowly stir in the milk-cornstarch mixture.
As the sauce thickens, gradually add the beaten eggs while stirring continuously.
Once thickened, remove from heat and set aside.

Cook the Macaroni:
Boil the macaroni according to package directions, making sure not to overcook. Drain.
Mix the drained macaroni with ½ pound of grated cheese, 1 stick of melted butter, and 1 cup of the prepared Crema Sauce.

Assemble the Pastitsio:
Preheat the oven to 350°F (175°C).
Butter a 10″ x 15″ baking dish.
Spread half of the macaroni mixture in the dish and sprinkle with cheese.
Evenly distribute the meat mixture over the first macaroni layer, then sprinkle with more cheese.
Add the remaining macaroni mixture and sprinkle with more cheese.
Pour the remaining Crema Sauce over the top.

Bake:
Bake at 350°F for 45 minutes or until golden brown.
Let cool slightly, cut into portions, and serve.
Enjoy! 🍽️

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March 14, 2025 | Posted in:

Bobbie’s Sweet Potato Pie – A Classic Recipe for Pi Day


Submitted by: Regina T.
Recipe origin: Southern Cuisine

Pi Day (March 14th) is a celebration of the mathematical constant π (pi), but let’s be honest – it’s also the perfect excuse to indulge in a delicious slice of pie! What better way to mark the occasion than with a comforting homemade recipe that has been passed down through generations?

This Sweet Potato Pie is a true classic, rich with warm spices and a buttery, smooth texture that makes every bite a taste of home. Whether you’re celebrating Pi Day or just craving something comforting and delicious, this recipe is sure to become a favorite!

1 pound sweet potatoes (baked)
1 stick butter
1 cup sugar
2 eggs
1/2 teaspoon nutmeg
1/8 tsp cinnamon
1 teaspoon vanilla extract
1/2 cup evaporated milk
1 (9-inch) deep dish pie shell

Preheat your oven to 350°F (175°C). Prick the pie shell with a fork several times to prevent air pockets from forming. In a mixing bowl, mash the baked sweet potatoes until smooth. Add the butter and mix well. Stir in the sugar, eggs, nutmeg, cinnamon, vanilla extract, and evaporated milk. Mix until fully combined. Pour the mixture into the prepared pie shell. Bake for 1 hour, or until the pie is golden brown and set in the center. Let cool before serving. Enjoy!

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March 13, 2025 | Posted in:

David’s Seafood Gumbo


Submitted by: David J.
Recipe origin: Louisiana / West Virginia

In Louisiana, we often say “There are as many recipes for gumbo as cooks that make it.” There are many recipes for gumbo that mix seafood and meat (e.g. shrimp and andouille). I would never tell someone else that they were doing it wrong, but I strongly believe that meats overpower the delicate flavors of seafood and am adamant that the best gumbos are pure seafood.

1 pound (35-count) shrimp, peeled
1 pound jumbo lump crabmeat
2 dozen shucked oysters, reserve liquid
4 jumbo crabs
3 quarts shrimp or crab stock
1 stick of butter
1 cup flour
4 cups frozen okra
2 cups chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 cups sliced green onions
1/2 cup chopped parsley
salt and cayenne pepper
Crystal Hot Sauce

In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in
flour and, using a wire whisk or roux spoon, stir constantly until brown Creole
roux is achieved. Do not allow roux to scorch. When golden brown, reduce
heat to simmer and sauté okra approximately fifteen minutes. Add onions,
celery, bell pepper and garlic and sauté approximately 3-5 minutes until
vegetables are wilted. Add claw crabmeat and stir into roux. Slowly add
shellfish stock, a little at a time, stirring constantly until it is incorporated. Add
the gumbo crabs and bring to a low boil, reduce to simmer, and cook
approximately 30-45 minutes to cook the vegetables. Add additional stock if
necessary to retain volume. Add green onions and parsley. Season to taste
using salt, pepper and Crystal. Fold shrimp, lump crabmeat, oysters and
reserved oyster liquid into soup. Return to a low boil and cook approximately 5
minutes. Adjust seasonings and serve with cooked rice.

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March 12, 2025 | Posted in:

A large pot of chicken and sausage gumbo.

David’s Chicken & Sausage Gumbo


Submitted by: David J.
Recipe origin: Louisiana / West Virginia

Until my daughters went away to college, we had family dinner almost every night. Cooking brought us all together.

Ingredients:
2 pounds boneless chicken thighs
1 pound smoked sausage
1 cup butter
1 cup flour
2 cups diced onion
1 cup diced celery
1 cup diced bell peppers
¼ cup minced garlic
3 quarts chicken stock
2 cups sliced green onions
½ cup chopped parsley
2 bay leaves
1 tbsp dried thyme
Salt and cracked pepper (this gumbo is pepper with lots of pepper)
Louisiana hot sauce to taste
Filé

Cut the chicken into ½” cubes and the sausage into ½” slices. In an 8-quart Dutch oven, heat butter over medium-high heat. Sprinkle in flour and, using a wire whisk or roux spoon, stir constantly until brown (or dark brown) Cajun roux is achieved. Do not allow roux to scorch. Add onions, celery, bell pepper, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add chicken stock, a little at a time, stirring constantly until all is incorporated. Add in the chicken and sausage. Bring to a rolling coil, reduce to simmer, and cook approximately 1 hour. Skim any fat or oil that rises to the top of the pot. Add green onions, bay leaves, and thyme. Season to taste using salt, pepper, and hot sauce. Cook an additional 30 minutes or longer if necessary, until chicken is tender and falling apart. Add parsley and adjust seasonings if necessary. Stir in some filé to taste. Serve over hot, steamed white rice.

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