I've beeen making these for so long I barely recall where I found the recipe - I think it was an old Bon Appetit (c. 1978ish?) The original recipe couldn't have been simpler - 3-ingredient dough and a tube of anchovy paste. I decided I could improve on the anchovy paste a little. Best part is they freeze really well and can just be popped into a hot oven for 8-10 minutes and voila! Everyone who has ever tasted these wants more, even those who profess to hate anchovies! They are the perfect blend of salty, creamy, puffy and are indeed a single bite.
Oct. 1, 2021, 11:48 a.m.
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This is sort of a silly recipe, but a fun way to use the corn which we will no doubt be up to our ea..
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A few months ago, a blog reader asked me if I could share some lunch ideas to help her get out of a ..
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This vegan summer corn salad is full of fresh flavor. It has awesome texture and couldn’t be easier ..
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