Recipes

Here you will find a collection of recipes from previous editions of The Dish.

Bon Appétit!

These recipes were featured in our fall 2020 issue, Cooking From Home

Fool-Proof Pumpkin Bread

This lovely fool-proof recipe is the perfect pumpkin bread! This recipe makes three loaves and they freeze wonderfully. I suggest serving your pumpkin bread warm with cream cheese.

Pecan Delights

It will be impossible to keep a smile off your face while making these decadent pecan cookies. Not only do these cookies physically resemble mini pecan pies, but they also consist of the same caramel-like, rich, nutty flavor in the filling, and a flaky, buttery crust. No matter what occasion you make these cookies for,…

Toffee Bar Cookies

With just five household ingredients, these toffee bar cookies will have you reaching for another. The brown sugar and nuts seem like a match made in heaven, that is until you taste them together along with smooth chocolate. Though the ingredients are simple, memories of eating toffee candy, chocolate, and snacking on graham crackers as…

Puffed Apple Pancake

Puffed apple pancake is a delectable breakfast or dessert that works for any occasion. When I was a kid, my parents would make a puffed apple pancake for breakfast every Saturday. I would wake up to the sound of apples being sliced and run to the kitchen, where I helped my parents whisk the batter…

A Traditional Holiday Stuffing

Passed down from my great-grandma to my mother, this stuffing recipe is a year-round staple in my house. Its basic composition takes you back to simpler times, and it’s the perfect side dish to warm up to on a chilly winter evening. This stuffing is a no-nonsense type of dish; sticking to the essentials—bread, onions,…

The Coveted Bruns Family Sauce Recipe

This recipe has been past down from generation to generation, and it only gets better with time. This recipe yields enough for a large family, so you can either have leftovers for a few days, deliver some to your friends (socially distanced, duh), or simply cut the recipe in half. Ingredients: Sauce Olive Oil                                              ½ cup…

Pantry Pastas

As long as you have pasta, garlic, and a little bit of oil, you can transform a “doing whatever for dinner” night into a memorable cooking experience. Simple take on Pasta Al Limone INGREDIENTS 1 lb. pasta noodles ⅔ cup extra-virgin olive oil 4 garlic cloves, smashed 4 3″-long strips lemon zest 2 lemons, halved…

Gochujang Dumplings

This recipe is featured in our fall 2020 issue, Cooking From Home Ingredients: 1 lb high-fat beef (75/25) ¼ Cup Gochujang 4 scallions (cut into thin rounds until about one inch before tip) 1 teaspoon black pepper 2 tablespoon soy sauce 1 yellow onion finely chopped  1 tablespoon olive oil 1 cup shiitake mushrooms finely…

Autumnal Bread with Cinnamon Applesauce

Fall and baked goods go together like campfires and s’mores, and I have a recipe that is sure to put you in the mood for fall. This autumnal bread is speckled with colors of fall, from green zucchini to orange carrots and deep crimson cranberries. This bread started out as a “kitchen sink” creation on…

Upgrade Your Instant Ramen

Ingredients:  1 Tablespoon Miso Paste 1 green onion, sliced into rounds ½ cup sauteed baby bella mushrooms 1 package of your favorite instant ramen 2 pieces of dried seaweed snacks 1 marinated egg sliced in half Prepare instant noodles according to package directions.  Instead of using the flavor packet, stir miso paste into the noodles…