A quick, garlicky béchamel added to a potato soup base makes for a creamy clam chowder with baby scallops and carrots, onions, shallots, celery that have been sauteed in bacon fat.
A perfect meal for a cold winter’s day!
Baking away our PhDs
Learn about Native American Intrests, foods, artwork, travel and much more
An enjoyable ramble through the world of Historic Foods and Cooking to include Gardening History, Poultry History, Dress, and All Manner of Material Culture.[©]
A cooking survival guide for those who don't know how