My guess is that any college student has eaten the kindergarten version of Phô, the savory Vietnamese soup rich in noodles, broth and veggies. We call it Ramen and it comes with a square of dried noodles and a foil package of flavored salt for the soup base.  At its most basic, that is phô. Now, I've discovered that this soup is adaptable in m...

If you make your own pasta, I invite you to read on. If not ... read on, anyway. You might want to try it. We all remember the pain of pasta. Dump your measured flour on the work surface. Make a well in the center. Crack the eggs into the center and sprinkle with salt. Then, using your fingers, gently work the eggs, pulling the flour in until it's ...

Okay, so I'm staying home. That doesn't mean binging on 'Outlander' or staring at the walls. I had a desire to bake bread; simple and hearty rustic bread. The recipe is 'no knead' and takes less than five minutes from ingredients to rise. It has no milk, eggs, oil or sugar; only flour, yeast, salt and water. And this is half a recipe! You'll even s...

One of my fondest memories of food at during my time in the Navy were the hearty breakfasts. There was a quartet of yummy tummy-filling goodness, Creamed Chipped Beef on Toast, Creamed Beef (ground beef) on Toast, Sausage Gravy on Toast and Minced Beef on Toast. Over the years, Linda has perfected the Creamed Chipped Beef on Toast and Sausage Gravy...