one of my favorite dish
You've still got your own teeth, right?Take some vaqueros working on the range and the cattle slaughtered to feed them. "We fed those men free of charge until the strike ended," Bennie was quoted. Recreating this textural bliss, even when there aren’t any leftovers around, was the impetus behind my one-pan crispy spaghetti and chicken. Just be sure to store in a bear-proof canister because suspending from a branch in a nylon sack isn't going to do it.Jambalaya, crawfish pie, file gumbo ... what dish could be so evocative that it inspired Hank Williams to write a party song for it in 1952 and dozens more to cover it (including everyone from Jo Stafford to Credence Clearwater Revival to Emmylou Harris)?The sweep-up-the-kitchen cousin of Spanish paella, jambalaya comes in red (Creole, with tomatoes) and brown (Cajun, without). Add all the granola, seeds, nuts, dried fruit, candied ginger, and M&Ms you want. "The traditional Louisiana sub is said to have originated in 1929, when Bennie and Clovis Martin -- both of whom had been streetcar conductors and union members before opening the coffee shop that legend says became the birthplace of the po' boy -- supported striking streetcar motormen and conductors with food. A little more than 50 years later, America is eating about 32 million kilos of these taters annually.Sourdough is as old as the pyramids and not coincidentally was eaten in ancient Egypt.
1 1/3 cup crispy … -- the Florida Keys, from whence come the tiny limes that gave the pie its name.Aunt Sally, a cook for Florida's first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s.
Get those marshmallow sticks sharpened.Boiled or steamed alive -- animal cruelty some insist -- lobsters practically define a great Down East occasion. Consider Kit Carson, whose dying regret was that he didn't have time for one more bowl. Crum makes a second, thinner, order.Still too thick for the picky diner.
Leaven finely ground cornmeal with baking powder, and you've got cornbread.Southern hushpuppies and corn pone, New England johnnycakes; cooked in a skillet or in muffin tins; flavored with cheese, herbs, or jalapenos -- cornbread in any incarnation remains the quick and easy go-to bread that historically made it a favorite of Native American and pioneer mothers and keeps it on tables across the country today.
He could say whatever he wanted with the brutal honesty of a child. Sourdough bread is San Francisco's most beloved baked treat.Justin Sullivan/Getty Images North America/Getty ImagesOriginally made with leftovers, Cobb salad now one of America's favorite appetizers. Don't feel bad about going with the "lazy man's" cioppino -- it only means you're not going to spend half the meal cracking shellfish.Culinary snobs like to look down their holier-than-thou chopsticks at ABC (American-born Chinese) food, but we're not afraid to stand up for the honor of such North American favorites as General Tso's chicken, Mongolian beef, broccoli beef, lemon chicken, deep-fried spring rolls and that nuclear orange sauce that covers sweet-and-sour anything.As the seminal symbol of all great American-born Chinese grub, however, we salute the mighty fortune cookie. 1 0. We do love those leftovers.There's a perfect beach for every week of the year. Still, kudos to whoever invented the variation of the sundae known as the banana split. A better threat might have been no meatloaf sandwich in your lunch tomorrow.People who didn't grow up eating them wonder what the heck they are. Green chile stew has been called the queen of the New Mexican winter table, but we don't need a cold winter day to eat this fragrant favorite.We like it anytime -- so long as the Hatch chiles are roasted fresh. Livia's Dish: One of my favorites - See 104 traveler reviews, 41 candid photos, and great deals for Worcester, MA, at Tripadvisor. OtogakureAnswers. So I would remain in the kitchen, cooking, cleaning and conceding that the knowledge wasn’t quite passed down as intended.Whatever “they” cooked gave my boys great pleasure, the kind of joy my dad was so irritated at losing. The fajita is thought to have come off the range and into popular culture when a certain Sonny Falcon began operating fajita taco stands at outdoor events and rodeos in Texas beginning in 1969.It wasn't long before the dish was making its way onto menus in the Lone Star State and spreading with its beloved array of condiments -- grilled onions and green pepper, pico de gallo, shredded cheese, and sour cream -- across the country. Or perhaps the brainchild of Arnold Rueben, the German owner of New York's now-defunct Reuben's Delicatessen, who came up with it in 1914?The answer might be important for dictionary etymologies, but the better part of the secret to the Reuben is not who it's named after but what it's dressed with. The evident satisfaction he got out of teaching was not, frustratingly, matched by the eating.Not long after my father’s death, I went into lockdown with my husband and our two young boys, but I was far from over grieving.
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