The other day I was dropping off books at the neighborhood Little Library and I noticed a 1999 compilation from the now defunct Gourmet magazine. One of the recipes in it was this one, which actually turned out really well. The beauty of pork tenderloin is it’s nearly impossible to make it tough or taste…
Pumpkin Basque Cheesecake
Here’s a nice dessert brought to you by the Smitten Kitchen. There are tons of comments on their website about this recipe, so I surmise it gets thousands of hits. To give credit where it’s due, it’s really a winner of a recipe. The only thing I’d change is adding a huge dollop of whipped…
Ground Beef Jerky
The other day at the studio my studio-mate offered me some beef jerky. It was quite good, and not tough at all, like some jerky can be. It seemed to be actually made from ground beef, and a quick check of the wrapper confirmed that’s exactly what it was. Of course, I immediately looked online…
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