26-4 Fall Issue
Entertaining the Bakersfield Way by Miles Johnson
For the recondite-wary cook, an egg souffle might sound too complicated. Trust me when I say: if you can slice, dice, and stir (or “fold”), you can make a souffle your friends will marvel over.
27-5 Winter Issue
Some people swear it’s not a tailgating party without these on the menu. And I tend to agree with them.
These brats are simmered in beer, making them extra juicy and filled with lots of flavor. Once grilled, drop in a bun, top with whatever you like, and you have a perfect snack for the game. The following recipe is for six bratwursts—if you are making more, double or triple all the ingredients to meet your needs.