One of my all-time favorite cookbooks--Junior League's San Francisco a la Carte-- was drowned in a basement flood. It has an incomparable recipe for gingerbread I've never been able to duplicate. Anyone have a copy they can share?
Few things are cozier than a piece of warm gingerbread on a brisk, cold night. The beauty of fresh gingerbread is finding the perfect texture—delicate yet dense—so we add in hearty whole-wheat flour to give this a great base.
Started From - David Burke
Chef David Burke takes us on a trip down memory lane, while cooking three of his signature dishes.
Homemade mayonnaise is surprisingly easy to make, and since it tastes so much better than store-bought, it may sway even avowed mayo-haters. Plus, you can turn it into all sorts of other sauces and dips.