A deep quiche with a crisp, light pastry case and delicate flavours of Spinach, Broad Beans and fresh Tarragon. Eat hot or cold with a green salad and boiled new potatoes – perfect for a Coronation Big Lunch!

By Sailim

Due to wartime rationing, creating notorious meals became a challenge for women on the homefront.  They would use fresh caught fish and whatever they could grow. The Apple Orchard, Susan Wiggs

By Sailim

Published by Texas Monthly, made possible through the generosity of Evan LeRoy, pitmaster at Freedmen’s Bar, Austin, TX.

By Sailim

This recipe was pulled from Texas Monthly.  Freedmen’s BBQ is in Austin, TX and was chosen by Texas Monthly as one of the top 50 BBQ joints in Texas.

By Sailim

The dough for the pan pizza from pizza hut is made fresh in each store every day, and when the day’s over any leftovers are tossed out. The secret to perfect pan pizza is pressing the dough into a well-oiled pan (Pizza Hut uses soybean oil), then the pan is covered and the dough rises […]

By Sailim

Soft in the middle and crunchy on top, this comforting breakfast dish is part strata and part pudding. The ham lends an alluring smoky taste, while the Gruyère, an excellent melting cheese, adds a slightly nutty note.

By Sailim

In this twist on the classic quiche Lorraine, a crust of hash browns stands in for the usual pastry. The whole thing’s cooked in a large cast iron skillet to give the potatoes a nice, crispy, golden brown finish.

By Sailim