These madeleines burst with bright lemon flavors and teeter that classic madeleine line between cake and cookie. Madeleines are always best eaten the day they are made, which works perfectly with a batter that can sit in the fridge for several days and still perform like a champ.
I grew up with rösti potatoes. We often made one large one, but making smaller bite-sized potato pancakes is just as easy. And topping just about anything with Swiss raclette cheese makes it better in my view. Not into grating potatoes? Just slice boiled potatoes and top with prosciutto and raclette.
Pyttipanna is a great way to use leftover turkey, ham or chicken. In Sweden this is a typical everyday meal, simple and tasty. Sometimes it's also served with a raw egg yolk on top.
This recipe is from Valerie’s Home Cooking, by Valerie Bertinelli!
A perfectly delish no-carb appetizer featuring smoked salmon, sour cream, and dill atop a cucumber medallion!