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Saturday, June 25, 2022

Sights and Sounds of Summer

Editor's Note: This post was drafted earlier this week.

Summer is in full swing here at the Roediger House, so there is much to celebrate. Friday night was the first time I noticed fireflies about, and the first strains of singing cicadas were music to my ears. We are almost to the summer solstice, of course, and I love seeing the 9 pm dusk. I also loved seeing a second round of bluebirds coming to the house on the fence, beginning Sunday morning. Over the next few days, the couple was very busy rebuilding a nest inside. On the morning I drafted this blog post, Winston-Salem was enjoying a welcome break from its June heat wave, and the week started out allowing for plenty of outside time. For Sumner, that's always better if the squirrels are active or if he can find an especially large dead branch that's finally tumbled from the huge tree cluster in the rear corner of the parking lot.

Delivery of cake slices on the official Juneteenth holiday Monday led to my first visit to see a condo in the old downtown YMCA building, a long block east of here, a solid brick building that is itself about 100 years old, plus some pleasant outside visiting and ball-tossing in a church yard. In the afternoon, the parking area turned into a four-dog playtime, with two puppies joining Sumner and his cousin Henry in the nice sunshine.

It was cool and breezy enough across that holiday weekend's mornings that I don't think my citronella incense was necessarily needed...but better safe than sorry.

For lack of a better place to mention it, and in service to my incessant penchant for documenting all things both interesting and mundane, let me remark about a couple of new wild creature sightings that occurred back in the starting days of summer. Above is pictured a groundhog that had secreted himself temporarily amongst the plant buckets and gardening stakes and such at the back wall behind the basketball goal. Sumner scented and then spotted him and it was not going to end well if I'd not interceded to allow him an escape. (For whom it would not end well was not clear.) On a May morning, a major expanse of birdwing flying toward the back of the property drew our attention to the arrival on the back fence of a turkey vulture. I was in the grove at the front of the yard so this was my quick attempt to snap a phone photo while he briefly perched before jetting across overhead.

Last weekend, Pride and Juneteenth coincided and the city was hopping, although the events did not include a route down Spring Street as has sometimes occurred. A small protest and attempt to disrupt was suppressed by a larger crowd of better Americans. To be quite frank, I will never understand the convoluted prevailing position of the GOP—and of so many empty-moraled conservative Christians: what bothers them is not for kids to be gunned down but the ridiculous fantasy that that might somehow be gayed up. The trendline of the current political climate does not leave me much room for hopefulness for the future, and the simple joys of Roediger House homelife will continue to be both a balm and a sanctuary.

Friday, June 24, 2022

Old-Fashioned Vanilla Cake and Fabulous Ice Creams

This past Sunday presented an opportunity for a quick return to the marvelous velvety old-fashioned vanilla cake with a buttercream frosting. It was spot-on, I must say, and was a ridiculous indulgence following that night's supper.

It didn't hurt that I had red velvet ice cream with cream cheese swirl to make it all the more ridiculous.

Oh, but that was just one of the ice creams I made within the last week. The other was an unremarkable dulce de leche ice cream. But paired with the final slice of the vanilla cake? Most workable.


"Vanilla Birthday Cake with Old-Fashioned Vanilla Buttercream," by Jenn Segal of OnceUponAChef.com.

"Red Velvet Ice Cream with Cream Cheese Frosting Swirl," from Everyday Annie (formerly Annie's Eats), a food blog from Annie Marshall. [Published 08 February 2013; accessed May 2015]

From "Dulce de Leche Ice Cream with Samoas," by Max Folkowitz of SeriousEats.com. [Updated 15 April 2020]

Thursday, June 23, 2022

Meal No. 3123: Mexican Chicken and Rice

Monday's supper was a happy return to a simple version of arroz con pollo, with plenty of Mexican white cheese sauce. Yum.


"Mexican Chicken & Rice," in Cuisine at Home, Issue No. 115 (January/February 2016), p. 10-11.

"The Best Mexican White Cheese Dip," from eatingonadime.com.

Wednesday, June 22, 2022

Meal No. 3122: Hamburger Supreme

Sunday was glorious, and Sumner and I put in as much time outside as we could. It might have been enough for me to work up a pretty decent appetite, one that was well-satisfied by a return to a very old recipe carried forward from my early childhood: hamburger supreme. With a very indulgent dessert already planned, it was quite enough to have a cautious slab of this casserole, but I did find myself dipping back into the remnants after divvying up the leftovers.


"Hamburger Supreme," from the late Mrs. John T. (Glynn) Johnson of Buies Creek, North Carolina.

Tuesday, June 21, 2022

Meal No. 3121: Roasted Salmon & Asparagus

Last Tuesday night, after a couple of days of very light eating, I brought home the only decent salmon fillet from the seafood counter at my no-longer-enjoyable Cloverdale Harris Teeter. It roasted up just exactly right and was well-matched with garlicky asparagus spears for a filling and renewing dinner.

The heat wave of mid-June was very much in full force, with high 90s and RealFeels over 100°F. It was pretty miserable outside.

Ah, but it was also pretty miserable inside from Sunday afternoon until Wednesday night, at least on the first floor of the Roediger House. After only two years of service, the air handler's blower motor blew, filling the downstairs Sunday afternoon with a low fog of acrid smoke and shutting down the system. Sumner and I retreated to the third floor and did all our sleeping up there in the nook in the meantime.

It was not the better part of wisdom to fire up the oven to 425°F that Tuesday, but I was starving for a good meal. I did not attempt any other cooking in the meantime, though.

By late Wednesday afternoon, when John from Webb Heating & Air Conditioning finished reparing the system, the kitchen was a toasty 87°F.

Things were pretty much back to normal when we got up Thursday morning, and life proceeded swimmingly from there. It made me happy to engage in the small kitchen joy of baking a fresh loaf of banana bread, which turned out quite delicious. And it was terrific as well when we got a break in the weather over the Juneteenth weekend!


"Carolyn's Banana Bread," a recipe shared by former neighbor Lori Pilon.

Monday, June 20, 2022

Meal No. 3120: Grilled Filet Mignon & Sweet Potato Fries

When I decided my dinner menu, for planning purposes, on Saturday a week ago, it was with a sincere hopefulness that I'd earn a beef supper through hard yard labors. I was not quite successful at that but stuck with my scheme nonetheless: filet mignon along with sweet potato fries. Fried sweet potato fries, at that, which I do not remember doing before. It was a new recipe nonetheless, and it seemed on the money, even if the sweet potato itself may not have had as much flavor packed into it as needed. (The steaks were pretty perfect, though.)

That Saturday saw a return of the heat and humidity of summer. I was diligent outside for a portion of the morning but, when the afternoon settled in with all its most pressing June characteristics, I could only labor through one wheelbarrow load of mulch before seeking sanctuary back inside. As you can see above, Sumner was a faithful companion but also one who could not make sense of my outdoor activity at that moment. His steadfast proximity was itself a labor of love, no doubt.

The night ended on a sweet note, thanks to the marvelous carrot cake I made the previous day, mostly to give away to downtown and neighborhood friends. Of course I sampled a slice the evening I'd made it, and a final large overindulgent hunk remained from all the distribution so that I could not turn away from its temptations. But it was a Saturday night, and it was not all right (or "alright," as Elton John penned it) for fighting.


"Crispy Sweet Potato Fries," from Chef John Ovens on YouTube. [Published 19 April 2020]

"Blue Ribbon Carrot Cake (1981)," also known as "Best Carrot Cake (October, 1997)," from Southern Living. Compiled in the Southern Living 1981 Annual Recipes, Birmingham: Oxmoor Press. Also found online. The recipe I follow was recommended to and shared with me by John & Ebbie Linaburg of Woodstock, Virginia.

Sunday, June 19, 2022

Meal No. 3119: Cobb Salad with Grilled Shrimp

Another suppertime, another seafood-enhanced endeavor, as occurred on June 9th: Cobb Salad. Back in 2019, I tried out Cobb Salad a couple of times, to delighted satisfaction. On this more recent occasion, I had snagged some jumbo shrimp on the fly on a Costco run and marinated and skewered it to toss onto the grill. In the meantime, I used the dependable 5-5-5 method with the Instant Pot to end up with perfect hard-boiled eggs. I tried bakin' bacon in the oven, which wasn't so bad (and I still had bacon grease to capture and save for various nefarious future exploits). I piloted a smashingly tasty new vinaigrette that's a winner and a keeper. When it was all put together, I royally pigged out.

Speaking of bacon, I'd like to brag on the super-awesome pup of the Roediger House, who can be fully trusted even when there is a plate of bacon on the countertop. He might sniff near it if he walks by coming back from his water bowl, but there is no fear whatsoever that he would ever help himself to any of it. Oh, and I baked two packages of store-brand bacon that evening, by the way, and I had to snag a picture of one of them to show a likely explanation for why they can sell it at such a discount:


"Classic Cobb Salad Dressing Recipe," from Chef Billy Parisi. [Published 15 January 2021]

Cobb Salad inspired by many different recipes but overall plan based mostly on "Cobb Salad," by Maria Lichty of the Two Peas and Their Pod blog. [Published 13 August 2018]

Additional perusing of ideas led me to "The BEST Cobb Salad," from Joanne Ozug of Fifteen Spatulas. [Published 26 January 2022 / Updated 07 April 2022] // "Cobb Salad with the Best Dressing," from Natasha Kravchuk of Natasha's Kitchen. [Published 17 January 2020]

Grilled Shrimp based on: "Amazing Spicy Grilled Shrimp," by Pat Rota on allrecipes.com.

"How to Cook Bacon in the Oven," from Joanne Ozug of Fifteen Spatulas. [Published 21 June 2018 / Updated 04 February 2022]

Guidance for Hard-Boiled Eggs from "Instant Pot Hard Boiled Eggs," by Jill Winger of the Prairie Homestead [Published April 2016]; and from "Instant Pot Recipes Everyone Should Know," by Alina Bradford from c|net.com. [Published 17 May 2018]

Saturday, June 18, 2022

Meal No. 3118: Grilled Chicken Salad with Creamy Roquefort Dressing

Wednesday a week ago, I regret that I forgot about my better blue cheese dressing recipe...completely! It'd been a while since I made a blue cheese-style dressing and I found myself instead remembering an old one from the normally-dependable folks at Cook's Illustrated. Alas, it proved disappointingly thin, but I do believe it had a potentially interesting flavor thanks to a new bottle of agrodolce white wine vinegar. I tossed a prepped pounded blackened chicken breast from the freezer into the sous vide and finished it on the grill. I diced up tomato. The power greens underneath ended up heavily dressed, as I am wont to do, but I sure made the best of it that night before the storms rolled in.


"Rich and Creamy Blue Cheese Dressing," from Cook's Illustrated. Published May 1, 1999.

Friday, June 17, 2022

Meal No. 3117: Deep-Fried Monte Cristo Sandwiches

One of those interesting recipes that I'd been long wanting to try finally got put into play on Tuesday a week ago: Monte Cristo sandwiches, in the spirit of what I once would have ordered at the long-since-closed Bennigan's up on North Point Boulevard. (The Bennigan's chain still exists, although it only has 11 locations left in the U.S.) I used up the last of a loaf of brioche, made it a double-decker with both turkey and ham, balanced the cheddar cheese with gouda, and gave it a hearty dip in batter before deep-frying the two prepped sandwiches to a golden perfection. The requisite raspberry preserves were a sweet complementing counterpoint. I'd had a nice low weigh-in that morning and I put in some fine labors in the yard that day, making this indulgent dinner treat feel somewhat deserved.


Based on "Monte Cristo Sandwich (Bennigan's Copycat)," by Amanda Rettke of the I Am Homesteader blog. [Published 07 May 2021]

Thursday, June 16, 2022

Meal No. 3116: Coriander-Ginger-Crusted Grilled Tuna

Perhaps nine years was long enough to wait to bring back a delicious coriander and ginger-crusted tuna steak, grilled to a rare perfection, topped with an avocado-ginger-lime sauce and accompanied by coconut sweet rice. It was a fine meal to celebrate an ordinary Monday night back on June 6th, as we move into the early summer season. As more of the daylilies sprout their beautiful blooms and I invest some time in more weeding and mulching, I'll note that the morning coffee time on the driveway now requires citronella incense, thanks to the emergence of mosquitoes. But Sumner and I remain quite contented out there!


"Coriander & Ginger-Crusted Tuna," in Cuisine at Home, Issue 93, June 2012, p. 14-15.

"Jamaican Coconut Sweet Rice," by Michaela of An Affair from the Heart.

Wednesday, June 15, 2022

Meal No. 3115: Roasted Salmon & Brussels Sprouts

It was a much-appreciated return to roasted salmon on Sunday a week ago, a gorgeous picture-perfect day with awesome temps and light breezes. I'd worked up a pretty good appetite, thanks to just over four miles on a mid-day Sumner stroll. That boy was worn out! And the well-roasted Brussels sprouts were awesome alongside.

Tuesday, June 14, 2022

Meal No. 3114: French Toast

Well, the first Thursday of June seemed to be a good time to bring back the French toast that we rather enjoy at the Roediger House. It is quick, simple, good, filling, and a favorite.


"French Toast," from King Arthur Flour online.

Monday, June 13, 2022

Meal No. 3113: Beef & Broccoli Stir Fry

Back on the first day of June, when dinnertime rolled around, I was ready with a delicious, hearty, and packed-with-flavor stir fry: beef and broccoli over basmati rice. The bowl brimmed with goodness and I very nearly licked it clean, because this was a pretty fabulous supper.

Right on schedule that morning, the first bloom emerged among the daylilies lining the walk to the back door, glorious and vibrant:

And that evening, before I dashed up to aperture cinema for a 9 pm showing of The Tale of King Crab, I whipped up a batch of chocolate sugar cookies with enough to share with downtown neighbors and friends:


Main dish based on "Beef and Broccoli Stir-Fry," by Matthew Fairman in Cook's Country, February/March 2018, p. 19.

Marinade supplemented by "All Purpose Chinese Marinade," in Wok Fast by Hugh Carpenter and Teri Sandison. Ten Speed Press, 2002, p. 26.

"Chocolate Sugar Cookies," by Lindsay Conchar of LifeLoveandSugar.com. [Published 25 November 2020]

Sunday, June 12, 2022

Meal No. 3112: Weeknight Chicken Tikka Masala

After a nearly five-year absence from the Roediger House dinner table, the final day of May saw a return of the simple weeknight chicken tikka masala recipe that's pretty much a breeze to throw together and that makes for a filling and rewarding meal. Served over basmati rice with tons of well-spiced extra creamy tomato sauce, the heat was upped in this version with the addition of Kashmiri red chili powder, not called for in the recipe but desired as an experiment. It worked for me!


"Chicken Tikka Masala," from Cook's Country, October/November 2014, centerfold recipe cards.

Saturday, June 11, 2022

Meal No. 3111: Filets and Fideos

Memorial Day 2022: sunny, hot, and quiet in downtown Winston-Salem. Could've been a day for grilling but I had a recipe that I wanted to try out instead: filets and fideos. So I still got my steak fix but these were seasoned, pan-seared, and finished in a very hot oven. In the meantime, I prepped and cooked up a batch of fideos (noodles) with seasonings as well as onion, bell pepper, garlic, corn, and tomato. It was a nice variation that proved to be an excellent lunch.


"Filets & Fideos," from Cuisine at Home, Issue No. 151 (Summer 2002), p. 34-35.

Friday, June 10, 2022

Meal No. 3110: Beef Biryani

On May's final Sunday evening, I reached for a never-before-tried recipe that looks promising for future repeats: beef biryani with basmati rice, sweet potato, shallot, ginger, green beans, and red pepper. A nice curry flavor came through with this south Asian dish, and the slightest touch of heat, all mixed wonderfully together in this one-bowl meal.

Then, after a respectable rest period, I could not quite shake the feeling that there might need to be a sweet finisher to the evening. Pulled from the archives after a nearly two-year absence: Cap'n Crunch cookies, with a bit of caramel and buttered popcorn flavoring added in to give them an elevated effect. They were darned near perfect, I'd say. I made 'em extra big and still had me an extra one, throwing caution to the wind.

By the way, on that sunny and warm afternoon, I pushed myself out the door and managed a hard-fought 6.4-mile walk (with the sun-reddened neck as proof of the endeavor). As my Apple Watch has tracked it, once I also hit my "stand" goal for the day, this was 100 days in a row of closing my fitness rings for calories burned and exercise minutes expended.

In this aggressive late winter/early spring push for better health or to create opportunity for more desserts, my March walking total was 117.5 miles, in April it was 125.5, and in May the total was just shy of 150 miles walking (and 18 biking) for the month.


"Beef Biryani with Sweet Potatoes and Green Beans," from Cuisine at Home, Issue No. 104 (April 2014), p. 12-13.

"Cap'n Crunch Cookies," adapted from a no-longer-available recipe found online at The Capitol Baker, with credit going to Emily of the Visions of Sugar Plum Blog for inspiration and the source of the adapted recipe [Published June 2011].

Thursday, June 9, 2022

Meal No. 3109: Cheesy Chicken Broccoli & Rice Casserole

On the final Friday night of May, it was a gathering of most of the Roediger House regulars for supper and hanging out. I reached back into the 2017 archives (I made it five times that year) for a recipe that feels like mostly my own creation, even though I based what I was doing on a couple of recipes I'd looked up. We're talking about cheesy chicken broccoli and rice casserole, a hearty and sumptuous dish full of flavor and calories, thanks in part to the creative use of the leftover cheese sauce from the recent round of Philly cheesesteaks.

After a post-dinner round of pool upstairs, it seemed time for a sweet post-dinner treat. I had baked up deep dark fudge brownie bowls that afternoon, to which I added coffee pastry cream that I'd also already made. Topped with a bit of the chocolate dipping sauce I had on hand, it was a ridiculous dessert that perhaps we all struggled to finish...but finish 'em we did!


While I have pretty much made it my own recipe, I still got inspiration and ideas from:

[Very little of each recipe actually made it into my version of that evening's dish, so I think my tinkering went beyond merely adapting.]

"Deep-Dark Fudgy Brownies," from King Arthur Flour.

Coffee Pastry Cream filling was based on "Coffee Pastry Cream Recipe," from Elizabeth Waterson of Confessions of a Baking Queen. [Published 14 April 2020]

Wednesday, June 8, 2022

Meal No. 3108: Chicken with Coronation Sauce

You'd have to go all the way back to Meal No. 2515 in January 2020 to see the last time I made chicken with coronation sauce, which is truly a house favorite but which I felt I had to give up once I started strictly observing weight management. The encouraging news was that it did not blow up my next-morning weigh-in so perhaps I'll not be so skittish about this super dish!


"Coronation Sauce for Chicken," from 400 Sauces, by Catherine Atkinson, Christine France, and Maggie Mayhew. Hermes House (2006, 2008), p. 155.

Tuesday, June 7, 2022

Speculoos Ice Cream

It seemed to be time for some more ice cream, as I was plodding my way through a dreary rain-soaked and chilly week back around May 25th. I'd stocked up on Biscoff cookies on a Costco run a while back, intending to employ them in pie and cheesecake crusts but also in a second round of Stella Parks's recipe for speculoos ice cream. Rather than cookie butter or a combination of spices that constitute speculoos, this recipe depends on pulverizing about 24 Biscoff cookies that then mostly dissolve into the milk and cream and sugar and egg yolks when you cook the base. I churned it that Wednesday morning and it was ready for sampling that night...and again the next night, when tongues were in desparate need of cooling following the Korean pulled pork tostadas meal.


"Homemade Speculoos Ice Cream," by Stella Parks of SeriousEats.com. [Published 29 June 2017; Updated 22 May 2020]

Toasted Sugar, based on "How To Make Rich, Flavorful Caramel without Melting Sugar," by Stella Parks of SeriousEats.com. [Published 16 May 2016; Updated 30 October 2019]

Monday, June 6, 2022

Meal No. 3107: Korean Pulled Pork Tostadas

Thanks to the potent singeing sting of authentic Asian chili paste, a new recipe attempt for Korean pulled pork tostadas proved to be very flavorful and nearly flammable. An overnight cook in half the marinade set me up to serve this as lunch on Thursday a week ago, along with some really terrific Asian slaw in a sesame ginger dressing. I went ahead and added some extra gochuchang plus lime crema. Couldn't quite finish the second one but definitely needed a second tall tumbler of cool water along with it!


"Korean Pulled Pork Tostadas," from Cuisine at Home, Issue No. 105 (May/June 2014), p. 42-43.

"Asian Slaw with Sesame Ginger Dressing," from Alissa Saenz of connoisseurusveg.com. [Published 08 May 2022]

Sunday, June 5, 2022

Meal No. 3106: Upside-Down Chicken Pot Pie with Biscuit Crust

Tuesday May 24th: a long stretch of cold rain ended that morning and left us with chilly overcast skies. After the warm days we've had, this felt like winter to me. Upside-down skillet chicken pot pie with a biscuit crust was the essential dinner late that afternoon, and it was pretty darned good.


"Upside-Down Chicken Pot Pie with Biscuit Crust," from Cuisine at Home, Issue No. 104 (April 2014), p. 28-29.

Saturday, June 4, 2022

Chocolate Eclairs

One of the dessert ideas that had been nagging me was finally brought to fruition Monday before last: chocolate éclairs from scratch. I've only ever made these twice: once in 2013, and again in 2014. So these rascals were way overdue to make another appearance at the Roediger House. I had high hopes of nailing them, mind you, and followed as closely as I could the very clear, very specific directions from Dini Kodippili's version. Clearly, she's worked out a lot of the kinks and, while it might seem like a fussy approach for something that disappears so quickly down the waiting recipient's gullet, I was convinced that hers was the path worth following.

A lot of the directions and guides seemed to make sense, like using a French star tip to help the baked pastries with their structure.

But the final product was not better than what I've done before. The shells were much less well-puffed, meaning that they could hold less of the fancy pastry cream I'd made. I certainly enjoyed the four I sampled that evening...but I doubt it'll be the recipe that I'll reach for again.


"Perfect Classic Chocolate Éclairs," by Dini Kodippili of The Flavor Bender. [Published 10 March 2019 / Updated 01 December 2019]

Vanilla Bean Pastry Cream filling was based on "How to Make Pastry Cream (Crème Pâtissière Recipe)," by Kristina Razon of SeriousEats.com. [Updated 20 December 2020]

Coffee-Caramel Pastry Cream filling was based on "Coffee Pastry Cream Recipe," from Elizabeth Waterson of Confessions of a Baking Queen. [Published 14 April 2020]

Friday, June 3, 2022

Meal No. 3105: Banana Bread Pancakes with Bananas Foster Syrup

Back on May 23rd, an overcast and mostly rainy Monday, the main meal of the day occurred around noon, and it was a new recipe: banana bread pancakes with bananas foster syrup, along with toasted pecan slivers and additional sliced banana. It was a winner on the breakfast front!


"Banana Bread Pancakes" and "Bananas Foster Syrup," from Cuisine at Home, Issue No. 103 (January/February 2014), p. 23.

Thursday, June 2, 2022

Meal No. 3104: Juicy Burgers

The Sunday morning freezer-overstock-reduction lottery drawing slip was for some prepped/vacuum-sealed burger patties to drop into the sous vide immersion circulator and then finish on the hot gas grill. That was the joyous mid-day repast on May 22nd, under grey skies and with rain coming later that afternoon.


Adapted from "Juicy Burgers," originally from Pillsbury Classic Cookbooks recipe magazine, July 2003, p. 52-53. Pillsbury was purchased in 2001 by General Mills, home of Betty Crocker (founded in 1921, mind you!), after which it basically ceased to exist as a company and lives on just as a brand. Perhaps that explains why a Pillsbury cookbook recipe from 2003 is now only found on the Betty Crocker website.

Wednesday, June 1, 2022

Meal No. 3103: Grilled Chicken Caesar Salad

Saturday a week ago, it was an early rising for me, an inexplicable 4:15 am sudden awakeness. I bounded out of bed, grabbed shorts, and went ahead and got in a six-mile stroll, knowing that it was set to be another 90°F-plus day with a possibility of storms. And here's an interesting tidbit: as I hustled along Fourth Street in the West End Neighborhood, I chanced to spy on a porch a fox. That's a first for me, given that this is downtown, after all. (Later that morning was also my inaugural spotting of a goldfinch couple, flitting above Sumner and me during driveway coffee time.) Anyway: lacking any other plan for supper, it was time to draw from the freezer-reduction lottery jar, and out came a slip for garlic-rubbed pounded chicken breasts, ready for the sous vide followed by a quick sear on the gas grill. All that was a prelude to grilled chicken Caesar salads, with my homemade creamy Caesar dressing, as well as a fresh batch of homemade garlic-parmesan croutons.

After dinner, I was ready to try out a new dessert recipe: dark chocolate molten cakes. They were not quite as easy to whip up as the recipe seemed to promise, but the final result was pretty solid.


Based on "Easy Lemon Caesar Salad Dressing," by Kim Hardesty of lowcarbmaven.com.

"Croutons," by Marg CaymanDesigns on GeniusKitchen.com.

"Dark Chocolate Molten Cakes," from Cuisine at Home, Issue 103 [January/February 2014], p. 48-49.