Sharing favorite recipes from Ingebretsen’s in honor of our 100 year anniversary.
I’ve heard numerous people, including Nordic chef Magnus Nilsson, speak about fish balls being a beloved comfort food from childhood onwards. I didn’t make the acquaintance of fish balls until I was an adult. During a particularly hectic period of my life, I discovered I could come home from one job, eat fish balls from the… More Curried Fish Balls
On a classic, early-80s California road trip, a carload of friends and I were breezing north on the 101. The Eagles were in the cassette deck, and there was cool wind in our big hair. We were reveling in the newly hip Central Coast – a place of wineries, California cuisine, avocados, almond groves, and… More Three pea soups in a pod
Every cook likes to have a signature dish. It’s even better when it’s a signature dish that family and friends request frequently. Thirteen-year-old Cora Lee was able to make her mark in the kitchen as the family’s “lemon pie girl” after her mother, Norwegian immigrant Olea Torrisdatter Langmoen Lee, taught her the recipe in 1912.… More Lee’s lemon pie with krumkake wafers