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An ongoing exploration of taste.


Caramelized Onion & Gruyere Bread

There is something so satisfying about the art of making bread…especially when it’s as successful & delicious as this one. You’re basically taking the ingredients for French Onion Soup and creating a bread out of it….pretty ingenious if you ask me. You can make this bread in a typical bread loaf pan….however mine has mysteriously gone missing, so therefore, I decided to make them into individual breads in my mini dutch ovens (how cute are they?!) Tonight I am pairing this savory bread with a Roast Eye Round and some Creamed Spinach....

Creamed Spinach

One of the best parts of going to a steakhouse is the side dish of Creamed Spinach. My favorite steakhouse of all time, Peter Lugar’s has by far the best creamed spinach…..and I dare anyone to top it. So being that I have already relented the title for #1 Creamed Spinach to PL’s, I decided I could try for a close 2nd place. I was surprised at how easy it was to make this dish, it really only took about 15 minutes all in! Not to mention it was a great change up from the usual boring vegetable side dish.

Mrs. Bernardo's Cookies

Every Christmas, my mom and I would bake these cookies that my mom as a kid also used to make. The recipe was given to my great grandma from a neighbor named Mrs. Bernardo so since then, they have been known as Mrs. Bernardo’s Christmas Cookies. The great thing about these cookies is they’re not super sweet, and they are a perfect blank canvas for decorating with sprinkles or icing! Great cookies to make with kids as well!

Sara Bojarski, Founder & Chef