Your browser does not seem to support JavaScript. As a result, your viewing experience will be diminished, and you have been placed in read-only mode.
Please download a browser that supports JavaScript, or enable it if it's disabled (i.e. NoScript).
The article points out that Walz’ recipe is a lot like Walz - solidly midwestern but at the same time rather sophisticated. No canned mushroom soup - you make a Bechamel, thickened with a roux.
I like that description.
