Beef loves this sauce – think parsley sauce drizzled over a sizzling steak, slathered on sourdough topped with a pile of shaved beef, poured over sauteed beef tips and mushrooms dolloped onto a pool of polenta…
Author: melinmac
Honey Mustard Sauce is elemental, but it’s so much more than just honey and mustard. It’s creamy and tangy, with a gentle brightness.
The red pepper in this Chunky Red Pepper Marinara tones down the acidity of the tomato, and adds a mellow sweetness to the sauce.
These patties were on frequent rotation in my house while I was growing up. My Mom much preferred reading to cooking, so she didn’t experiment much, but what she did cook was perfected through repetition.
This elevates your sandwich from meat and cheese slices slapped between pieces of sourdough to something completely satisfying. Beautiful and tasty. No mayo required.
A luscious ending to a perfect meal.
How NOT to stuff mushrooms.
This cornbread isn’t sweet or cakey. It’s the way Ron likes it – with a firm crumb and a strong corn flavor.