Slow cooker reuben dip, Victoria sponge cake with lemon curd, raw Tuscan kale salad, old-fashioned baked beans, slow cooker French onion soup, lentil fritters with cucumber sauce, and how to bake a 15-pound cheap-ass ham.
James Norton is editor and co-founder of the Heavy Table. He is also the co-author of Lake Superior Flavors, the co-author of a book about Wisconsin’s master cheesemakers, and a regular on-air contributor to Minnesota Public Radio.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
Hosting is sponsored by Bite Squad restaurant delivery service.