Fall/Winter Premiere Issue of What Liberty Ate Magazine (#1)
What Liberty Ate Magazine is a creative magazine about food photography, great recipes, places to visit, people and blogs. In the first issue you can read more about the first book of Sara Forte from Sprouted Kitchen, from where Ashley Rodriguez from Not without Salt takes her inspiration and how Stepahine Shih - Desserts for Brekfast encourages the young photographers. You will find great recipes for autumn - Pumpkin Organic Bread, Apple Rose Tart and Christmas such as Basil Tagliolini with…
Big Martha's Mashed Potatoes with Cream Cheese Recipe
This delicious recipe for mashed potatoes enriched with cream cheese came from Martha's mother, Mrs. Kostyra.
Luxurious Mashed Potatoes Recipe
You can make these extra-creamy mashed potatoes up to 1 day ahead. Reheat at 350 degrees in a foil-covered baking dish for 10 to 20 minutes.
We have this at every family gathering and there are NEVER any leftovers! This sugary pineapple concoction is perfect for an Easter meal because it can be used as a dessert or a side dish. Enjoy!
Coconut Cream Pie with Chocolate Crust Recipe
This twist on a diner classic features a chocolate crust. Coconut stars in the crust, filling, and topping. Toasting the coconut topping gives it a rich, nutty flavor and crunchy texture.
Scalloped Potatoes with Leeks Recipe
Scalloped potatoes with sauteed leeks can be assembled a day in advance in a casserole that travels from refrigerator to oven to table.
Butterflake Dinner Rolls
Butterflake Dinner Rolls - You are going to fall in love with these! This recipe makes 2 1/2 dozen, so you might have a couple left over for those turkey sandwiches after Thanksgiving day.
Smoky Brussels Sprouts Gratin Recipe
There are two cheeses in this gratin: smoked Gouda in the sauce and salty aged Gouda sprinkled on top. Other melting cheeses, such as Gruyere and fontina, won't have the same smoky flavor but are good alternatives to the smoked Gouda; on top, try freshly grated Parmesan.