Basic Easy Pie Crust by Glenn

For my grandmother, Eva Koehler, this was what passed for "easy." For me, easy means opening the box and removing the sleeve, cutting the end and removing the roll of pie dough then un-rolling the dough and placing it in a greased 9" pan. Translations have been made where appropriate. This is one of a very few recipes in her book…

Sambusak dough by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Sambusak dough

Almond Frosting by Krystina Castella

Anchovy & Parmesan Dressed Iceberg by Brett Ede

Catalina Mexican Salad by Elsie Pines

Perfect Pie Crust by David St. John