My grandmother learned to make this delicious bean soup while living in Greece. I love fasolada because it’s easy, cheap to make, and great for feeding large groups.
Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”
When you go out to eat and order a baked potato as your side dish, chances are the potato arrives at the table neatly wrapped in foil, topped with butter, sour cream and any other accoutrements you desire. Digging in, you find yourself peeling away the foil to get to the, well, potato peel. In fact, wrapping your potato in foil before baking it may even be the way you make baked potatoes at home.
So, just why do chefs and home cooks bake their potatoes wrapped in foil? Does it really make a difference? Or, is there a better way? We checked in with the experts.
Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”
Chocolate chip cookies are one of our go-to bakes. Our Test Kitchen regularly whips up these big and buttery cookies (and they are an office favorite!). But there are lots of ways for you to create your version of a great cookie at home. If you want to play around with the recipe, then learn how to make a giant chocolate chip pizookie.
Also before moving ahead, take a quick look at this cookie salad recipe perfect as a sweet side.
Find more recipes like this on my companion blog, “Good Food, Good Meat, Good God, Let’s Eat!”
Book Reviews by the Reluctant Retiree 