The Upper Michigan Pasty (aka The Yooper)
The Yooper Pasty: A Taste of the Northwoods In the rugged, pine-scented wild of Michigan’s Upper Peninsula, the pasty (pronounced pass-tee) isn’t just a meal—it’s …
Pita Bread – The Cypriot way
This Mediterranean staple is often overshadowed by its famous Greek cousin, but for those who know, Cypriot Pita is in a league of its own.
Grilled Portabella Gyros with Yogurt Dill Sauce
The Modern Mediterranean: Earthy Portobello Gyros Step away from the traditional spit-roast and embrace the deep, umami-rich flavors of the forest. This recipe reimagines the …
Crusty pub lunch roll
The Pub Cob: A Crusty Classic There is a specific kind of magic found in a traditional British pub: the sound of a crackling fire, …
Aussie Meat Pies
The Great Aussie Meat Pie: A Taste of the Outback Forget what you know about handheld snacks—the Aussie Meat Pie isn’t just food; it’s a …
Quiche Lorraine – A Classic Quiche
This perfect recipe for the classic French quiche Lorraine made easy using a frozen deep dish pie crust blind baked and filled with a savory custard.
Forfar Bridie
Forfar bridies are traditionally made with shortcrust pastry, but many modern recipes also use puff pastry for a flakier result. This recipe is based on …
Hand Raised Pork Pie
This recipe uses the traditional hand-raising method to form individual pies using a canning jar as a mold. The hot water crust is sturdy enough …
Romano’s Macaroni Grill Rosemary Bread – Copycat
Always a favorite at Romano’s Macaroni Grill was their Rosemary Bread. Dipping the warm Rosemary Bread into their peppered olive oil is just lovely.