About Naomi

BBQ Chicken Pizza

This pizza was made famous by the California Pizza kitchen. There are a lot of variations available on the web, but most of them are a little overpowering on the bbq end. You’ll find […]

Bavarian Pretzel Sandwich Rolls

  Many thanks to Sande Guetthoff for inspiring this recipe. These taste almost exactly like the rolls you can get from the Sheetz Corporation. Slightly salty, buttery, sweet, and chewy – these make the […]

Basic Herbed Compound Butter

Compound butter is one of those seemingly unnecessary items that make life so much easier. Once you start using this in your food preparations, you’ll never want to go back – the flavour of […]

Basic Medium Roux

This is a classic thickener for soups and poultry gravies. Make a large batch and keep it in the fridge, for convenience.

Basic Light Roux

This is a classic thickener for light soups and poultry or vegetable gravies. Make a large batch and keep it in the fridge, for convenience.

Basic Dark Roux

This is a classic thickener for dark soups and beef gravies. Make a large batch and keep it in the fridge, for convenience.

Basic Pasta Recipe for Stuffed Pastas

This is a great pasta recipe, especially for making homemade ravioli, pirogies, pot stickers, or kreplach. This dough can easily be rolled by hand or through amachine. Make sure to follow the instructions exactly […]

Banana Nut Muffins

These muffins are rich and buttery with an unusual and delicious twist from pistachio nuts, which take the place of the usual walnuts. We think you’ll find these are head and shoulders above your […]

Banana-Blueberry Muffins

These muffins are lighter than the overly sweetened, heavy, cake-like confections that have become typical in muffin recipes. They are sweeter, though, than the truly old-fashioned, often dry muffins you’ll find in many cookbooks. […]

Mom’s Basic Pie Crust

This is the simple, shortening-based pie crust that my mother was famous for using in her unbeatable apple pies. We use organic non-transfat vegetable shortening, but you can still use Crisco, if you prefer.

 

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