Cooking with Barry & Meta
Rich and decadent, this cake is flourless and does not rely on any leavening agent other than slightly beaten eggs.
Assemble it and forget it! The recipe was exactly was I had it mind for an easy, comfort food soup on a cold, rainy day.
Theses new Fall cookies were a hit at the latest K-State tailgate.
T’s a two-day process, but these Sourdough Pumpkin Cinnamon Rolls are definitely worth the effort! This fall inspired recipe incorporates pu.
Autumn Apple Cake fit in quite nicely with our German-inspired meal for a 90 th birthday celebration.
Oh my gourd! That was the name of the Food Network episode where Katie Lee Biege l prepared this dish that is simply delicious.
I try my best to make smaller portions of soup yet sometimes I just get carried away.
This is a copy-cat of cookies made locally that are one of Barry's favorites.
Yaniv Segal was the featured cook for the Taste section of the latest issue of KANSAS! magazine (2023/vol.
Ready-to-use garden tomatoes + extra Hildebrand (whole) Milk and fresh basil combine to create a creamy and delicious soup for lunch.
V ickie Gill’s plate of Zucchini Crust Pizza (posted on her Facebook page) looked so good that I had to give it a try.
I used the leftover chicken that Barry spatchcocked and roasted a couple of days ago.
A moist but dense cake-like layer topped with a rich and decadent caramel frosting—this dessert is sure to please.
Spaghetti Squash provides a vegetable “pasta” component as well as a vessel for serving this variation of a classic Italian recipe.
Zucchini “noodles” become the basis for a light, healthy and oh-so-tasty summertime chicken fajita meal.
Zucchini what? Barry was braced for the worst when I told him we were having Zucchini Pie for dessert.