As we were gobbling a giant sweet, lemony dessert popover with pancake overtones, we thought: Wouldn’t this also be great SAVORY instead of sweet? So we added Parmigiano Regginao to the basic egg and flour structure with to make delectable lunch, supper, hors d’oeuvre.
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Recently, our friend Jane Lear wrote us to say “This great tip stuck in my head, and I finally had a chance to reference it in this week’s food advice column for TakePart about ways to use less water.” The tip that stuck in her head —YAY! we LOVE that— was wine and spirits writer Anthony…
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We were poking around food editor and writer Jane Lear‘s website, when we came across a trove of great articles, including one of her pieces for Gourmet Magazine, where she was its Senior Articles Editor for many years. Called Transformers, the premise is that with 3 eggs and two lemons on hand, you can make…
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