In all likelihood, the sandwich, or any variant of a bit of cold meat pressed between bread, predates its 18th century namesake, the 4th Earl of Sandwich, John Montagu.
Oh, what could have been, had Frederic Imbert called his Exeter restaurant by its patron’s full name?
Laissez les bon temps rouler… Let the good times roll!
What defines a minestrone? A big, thick vegetable soup with a large array of seasonal vegetables, herbs, pasta and beans, served with shavings of Parmesan cheese.
As a child growing up in Mexico, says Pablo Orozco, “teas have always been a part of my every day.”
As I stroll down memory lane in my mind, I recall a dessert bar I tried for the first time after a workout at the gym – yes, the gym!
If you did not get to the pumpkin fields to pick your fresh pumpkin, or you do not have the time to bake fresh pumpkin for this recipe, don’t worry.
People usually won’t hesitate to admit on a bad day that life ain’t no picnic. But ask Ray Ransberger, and he’ll say otherwise: it absolutely is a picnic.
The School House Restaurant and Tavern is probably about the only place where you wouldn’t mind serving a detention.
A year ago this month, we traveled to South Carolina, Georgia and Tennessee, and along the way, sampled many indulgent dishes of the south.