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A Great Hamburger Recipe by Chef Renee
Wyckoff Farmhouse Museum in Brooklyn is offering four free cooking lessons on how to prepare historic American foods. So put on that hoop skirt and mosey on over to whip up some victuals that our forefathers and foremothers might have consumed.
Potato chips fall into two categories: natural, hand-cut varieties like those offered up at the Piping Plover in Southold on the North Fork of Long Island, or too-salty chips with a taste and texture like cardboard.
How about a gazpacho recipe for Father’s Day from Chef Renee that’s he-man enough to please Dad and that’s also sure to win over the rest of the family?
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