Au Gratin potatoes were certainly all the rage in the eighties and early nineties – perhaps because of all the instant dried potato versions that were hitting the market. If you think of au gratin as fake-onion-yet-bland, cardboard-flavored sludge, this recipe will make you change your mind – layers of super sweet onion, fresh sweet [Read More...]
This is not nearly as tricky to make as you might think. Sprinkling the flour on the potatoes before you bake them ensures a thick, creamy sauce and crispy edges. Serve this along side your favorite entree or as a filling dish in itself. This dish is large – meant for a crowd. Feel free [Read More...]
This vegan version of Homemade Macaroni and Cheese is creamy, delicious, and healthy. The secret to getting a bright yellow color without scary food coloring is pureed butternut squash, which sneaks in without any problems thanks to a little help from Daiya and Nutritional Yeast- nobody will know it’s in there (promise!). This dish is [Read More...]
This version of Homemade Macaroni and Cheese is creamy, delicious, and healthy. The secret to getting a bright yellow color without scary food coloring is pureed butternut squash, which sneaks in without any problems thanks to sharp cheeses – nobody will know it’s in there (promise!). This dish is creamy, satisfying, and worth the effort. [Read More...]
This stuffing was created by Naomi to meet the needs of her husband and youngest son, who developed an allium allergy (onion, garlic etc). You’ll find it’s packed with flavor and texture and goes great with any seasonal bird. Served in your Christmas goose, or alongside any meat, you’ll never miss the onions!
This stuffing has been passed down from generation to generation in the Poe family and earns raves everywhere it’s been served. Don’t be fooled by the strange ingredients – they meld and melt into a single unified flavor that is indefinable but absolutely delicious.