Braciole is an Italian-American dish evolving from old world Italy to the streets of America, featuring thinly pounded, rolled meat with fillings like breadcrumbs and cheese. It offers flexible preparation, enduring flavor, and its elegant presentation makes it perfect for gatherings.
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This is one of those tried and true, no-recipe recipes. This is on repeat in my home throughout the year. If you have chicken, veggies, herbs and spices, you can make homemade broth. Cook it longer with bones and it’s a rich stock or bone broth. Don’t have or want chicken? Omit it and make a vegetable broth. Have a few overripe tomatoes, toss them in. You get the idea. Following a strict recipe here is not necessary, but if you’ve never ventured to make your own broth before, I’ve measured it out for to help get you started.
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Making homemade brown sugar is simple, cost-effective, and customizable and it only requires two ingredients: granulated sugar and unsulphured molasses. You can adjust the molasses for light brown sugar or add more for dark.
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A great pie crust is essential in baking, providing texture and flavor that balance the filling. Key ingredients include flour, fat, water, and salt, each affecting the crust's quality. Techniques like chilling and careful mixing can prevent common pitfalls. Mastering pie crust opens the door to diverse baking possibilities for sweet and savory dishes.
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An award-winning double-crusted cherry pie with a thick and jammy filling, made with fresh cherries, brown sugar and vanilla. This pie earned first runner-up in a New York Hudson Valley cherry pie contest.
