Never buy pre-made, packaged croûtons from the store again!  Here’s why, it’s too simple not to make yourself. For best results, follow these simple steps.  When finished, you can serve, or store in an air-tight …

Source:  Mother-in-law, Switzerland cir. 1990’s Fresh Pasta Dumpling or “Knöpfli” This is a German/Swiss delight loosly translated as dumplings, but I wouldn’t exactly agree. The Germans call this plate Spätzle. The Swiss call it Knöpfli, …

Source:  My mom cir. 1970’s Oatmeal Cookies Oatmeal cookies…a rather basic cookie that my mom has been making for decades. Not only did I love them growing up, but my kids too. I would say …

Source:  Swiss Farmers Cookbook  (circ.  1800’s) Obwalden Anis Birds (bread) As they say, the Swiss farm woman plays a great role in cuisine. Being that the men, and children traditionally come home for lunch promptly …

Source:  Grandmother (on my dad’s side) about 1940 Tomato’s & eggs This recipe has withstood the test of time in my family. This is the only recipe from my grandmother (on my dad’s side) that …

Source:  Me: cir. 2000’s Fall’s Best Chili Chili is a long standing tradition in the U.S. usually on or around the time of Fall and Halloween. Who knew that The Lone Star state (Texas) would …

Source:  Giovanni, about 1970’s. Fried Rice Balls My Italian friend from the central part of Italy told me about this recipe. He said it’s very common for the “mama’s” to make a second dish with …

Source:  Rochelle and Nonni’s sauce 1980’s Lasagna-Lasagne I think we can all agree, that lasagna is pretty basic. It involves layering the lasagna pasta in a deep baking dish, and putting the cheese and sauce …

Béchamel sauce I think after years of searching, that I’ve finally  found my favorite Béchamel sauce.  I used to fear these things, (making sauces) and I’m not sure if it’s the new dawn of me, …