For the Beginning Cook

We cook a lot more now. It’s cheaper than eating out, better for us, and comfy and communal. Continue reading

Advertisements

My simple homemade pizza dough

It’s pizza night at my house. I make the dough fresh using a recipe from “The Gourmet Cookbook”, edited by Ruth Reichl.┬áThen I top it with Rao’s pasta sauce and chesse and veggies. Continue reading