Friday April 6
See above, Tuesday. When we make chilaquiles in our big casserole, it's always enough for two days. Leftovers (leftover leftovers) get cut into wedges and nuked till they're hot enough.
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The Adventures of The Clean Plate Club.
Barbara and Holt in the kitchen
WWJD
Epicurious
Blog Archive
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2007
(368)
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April
(23)
- Pre-Opera Supper
- Buon' Amici
- Honoring Florry Burrell
- Kitchen Challenge III: Pork chops alla Modena
- Bellini's
- Formal dinner at Bryn Mawr
- Café San Pietro, Bryn Mawr
- Zócalo, Philadelphia
- RAE
- Kitchen Challenge 2: Fun from the Freezer!
- Vientiane Laotian Restaurant
- Kitchen Challenge 1: Easter Dinner!
- Lamb Stew with Pearl Onions
- Chilaquiles Redux
- Steak with Orzotto Cakes
- Beluga
- Chilaquiles
- Cretan Squid with Fennel, Sorrel, and Spinach
- Holy Ravioli
- Orzotto of Asparagus
- Scallops on Melted Leeks
- Barbecue Pork
- Penne alla Saffi
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April
(23)
About Us
- Holt and Barbara
- Cincinnati, Ohio, United States
- "We're big eaters." -Calvin Trillin
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