This recipe, featuring authentic Italian meatballs (polpette) and tomato sauce (sugo di pomodoro), focuses on creating tender, juicy meatballs by using a blend of lean beef and pork and milk-soaked bread (panade), slowly simmered in a classic sauce.
This decadently delicious lobster risotto makes a wonderful side dish for almost any red-meat dinner. Try it—you won’t be disappointed!
Knowing when a steak is done is not an exact science. We recommend using an instant-read digital thermometer for perfectly cooked, hassle-free meat every time.
Adapted from the recipe of a famous New York steakhouse, this salads creamy dressing utilizes a combination of the young, mild Italian blue cheese known as Gorgonzola dolce, rich sour cream, and quality mayonnaise to stand up to the bacon, grape tomatoes, and crisp iceberg lettuce.
Among my momma’s recipes was this one for peanut butter chiffon pie, clipped from an early McCalls magazine.
While this rich, sweet, custardy pie is not in my momma’s collection, I’m including it because of its significant historic value, as well as its flavor, which is said to remind one of peanut butter fudge. The First Lady served this pie a number of times during her time in the White House.
I’m not sure from what magazine my momma clipped the article about President Dwight “Ike” Eisenhower’s favorite foods, but stapled to it was his recipe for beef stew, as well as this one for prune whip.
This recipe was scribbled on the back of a slightly soiled business-size envelope in what appeared to be my momma’s writing. While I can’t be certain she ever made this recipe, it’s the type of cake she just might have baked a few times—which may explained the soiled envelope.
I’m not sure where this recipe originated, as it was typed on the front and back of an index card. I’ve rewritten it to fit my recipe style.
This recipe was in my momma’s old recipe collection for her mother’s Applesauce Cake. I’ve transcribed it exactly how it was written, using my style.
Pawpaw preserves are extremely versatile and makes an excellent topping for ice cream and yogurt.
These homemade fried pies were a special treat my momma made for me as a child.
These doughnuts are coated with a sugary glaze and taste just like cake doughnuts from your favorite bakery.