I’ve often spoken of all the interesting and wonderful people who cross my path. Well, Wayne Brokke is one of those people. Wayne had seen me on QVC several times, and when the opportunity arose for a trip to Savannah, he made a special point of coming in to meet me. We had a great time getting to know each other. Wayne is the owner of Wayne’s Bar-B-Que in Baltimore, where he also does cooking segments for a local television station. When I mentioned to Wayne that I was writing another cookbook, he graciously offered to share a few of his recipes. They are Wayne’s Cranberry Sauce, and the following recipe, which is a five-time winner of the Maryland Old Bay Soupstakes Critics and People’s Choice Award. Thanks, Wayne, and continued good luck to you!
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.