“Let the board groan, let the belly bulge, let our hearts be thankful – lest we forget what our ancestors went through to achieve that first Thanksgiving. The fullness of our fields and fruit trees, of our dairies and hatcheries load the table, and this is a day for […]
This recipe can be qualified as the ultimate summer recipe originating from the south of France. it is a surprisingly easy yet delicious recipe that can be made in small or large size. you could compare this as some of of pizza with its delicious tomato and herb base […]
Caprese salad (insalata caprese if you’re on Capri is a dish to make when fresh tomatoes are at their peak; you should be able to smell them before you round the corner at your local farmers market. The salad is named after the island of Capri, where it is […]
Forget about dry, crumbly cornbread! This Jiffy cornbread with creamed corn and sour cream stays moist, tender, and fluffy.
French onion soup can be a little fussy, time-consuming, and tear-inducing, but if you’ve got a few hours on a rainy Saturday, there are few better ways to spend it than in the pursuit of this classic, comforting gratineé.
This tomato bisque is proof you don’t need a whole basket of vine-ripened tomatoes to make delicious tomato bisque. This recipe uses canned tomatoes. Rice makes this soup silky, not starchy.
This is the non peppered version we love. It’s like American corn bread but creamer and tastier. We used canned creamy and frozen corn which work well in this recipe.
Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave […]
In this one-skillet dish, fresh blackberries collapse into a sweet-tart sauce alongside juicy meatballs studded with crunchy whole spices and thyme. For the meatballs, use ground bison, pork or lamb. The flavorful fat fortifies the pan sauce. As for accompaniments, creamy Greek yogurt or labneh is the ideal backdrop […]
Crunchy on the outside, soft on the inside, this savory, carnivore, pork-based sandwich bread is perfect for sandwiches, spreads, or can be toasted and eaten alone.
Khachapuri is a traditional Georgian bread. That is Georgia, the country, not the state. It is quite literally a cheese boat. Originating from sailors. The shape of the bread is meant to resemble a boat. The cheese is the sea, and the egg yolk is the Sun. To me […]
We call this the Adult Macaroni and Cheese because it is elegant, uses good quality cheese…and is simply the grown-up version of mac and cheese.
Old school, simple and stupidly delicious. What more can I say? Btw, the term ‘au jus’ means ‘with juice’, so asking “do you want that with au jus” is redundant. We’ve tried this with leftover thin sliced rare tri-tip and it works with or without the bread.
Italian Wedding Soup is a brothy soup made with a combination of chicken and beef broth, meatballs, small pasta, and spinach or other greens. Contrary to the name, it is not served at Italian weddings. Instead, the name comes from the Italian phrase “minestra maritata” which translates to “wedded soup”. […]
Piyaz is a flavorful Turkish navy bean salad full of fresh veggies and protein. Make it in 15 minutes for a full meal or healthy mezze dish!
Torta Ahogada is a "drowned submarine sandwich". It is a typical dish from Guadalajara, Mexico. It is called such because the sandwich is partially submerged in a sauce made primarily of dried chili peppers. Our version is a less spicy version of the sandwich, made with a tomato-based consomé.
Marinated and grilled chicken thighs are transfored into crispy, caramelized perfection. Quick pickles with daikon radishes and carrots, and sliced up jalapeños and herbs makes the ultimate banh mi, a now-classic Vietnamese sandwich.
Turn the traditional mole around with this delicious pink mole, originally from the state of Guerrero. Its striking color and irresistible flavor will fill your altar of the dead with life.Mole rosa stands out for an astonishing pink hue obtained from rosy hibiscus flower, rose-colored chiles, among other roseate ingredients. […]
White mole is used to please the bride and groom at their wedding. The characteristic of this popular mole in Mexican cuisine is that unlike others it is white due to all its ingredients. Its flavor is unique and will surely surprise everyone who tastes it. It is a sophisticated […]
A rich and complex sauce with sophisticated flavors, mole is an iconic Mexican dish with ancient origins. Traditionally prepared with pork, this version for traditional mole manchamanteles is just as delicious and is prepared with ancho chile and a blend of seeds and spices. Traditional mole manchamanteles is known for […]
This mole translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen. Somewhere between rojo and negro in color, this brown mole shares the base ingredients of whole spices, onions, garlic, seeds, and chocolate and features an awesome secret ingredient for […]
This is the “typical” savory-sweet mole found on many American menus. Oaxacan mole negro is a sophisticated, rich and delicate preparation with ancient origins. Provided with an amazing aroma and taste, Oaxacan mole negro is prepared mainly with black chilhuacle chile that adds a mild fruity flavor with anise notes, […]
Garlic knots are a type of garlic bread found primarily in pizzerias around New York City and the surrounding regions. They were developed in the 1940s in Brooklyn. Many pizzerias claim to be the progenitors of the baked good. As they are a way to make use of scraps, […]
There is nothing like a fabulous roasted turkey with this traditional turkey stuffing and some roasting pan gravy to make your Thanksgiving dinner a big hit.
Today I’m going to introduce you to the Korean way of making a pork cutlet, called “donkkaseu” in Korean. It’s an iteration of the Japanese tonkatsu which was the Japanese take on the European schnitzel. It’s a hot, savory, breaded pork cutlet, and my version is served on a bed […]
Switch things up this Thanksgiving! Instead of serving a basket of dinner rolls, let your family feast on these gravy-stuffed stuffing muffins. Each muffin bakes up with a crispy exterior, a moist interior, and a nugget of thick, sausage-filled country gravy in the center. They might sound sort of crazy, […]
This is the best Instant Pot Roast Beef recipe. It's literally one of the best pot roasts I’ve ever had. Super rich in flavor and abundant in goodies. You could easily make this same recipe in a dutch oven if you have an extra hour to wait for it. Either […]
This nutty and fruity Spanish sauce is best when you make it your own. You can serve your romesco sauce a million different ways: with roasted meats or grilled fish, with cooked or raw vegetables, on sandwiches, in soups, you name it.
A Cuban sandwich (Spanish: Sándwich cubano) is a variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Tampa or Key West, two early Cuban immigrant communities in Florida centered on the cigar industry. Later on, Cuban exiles and expatriates brought it to […]
How to make simple but classic SALMON cakes with diced peppers, onion, and celery!
These take poached eggs to a new level. Use thick slices of sourdough bread or use whatever you have on hand or prefer. Makes a nice meal for brunch, lunch or even an easy dinner. The cooking time is for bringing the water to a simmer and poaching the eggs. […]
Nothing says comfort food better than a casserole dish that’s slowly cooked and this Easy French Cassoulet Recipe is a perfect example. Juicy chicken, sausages, bacon and white beans simmer away in a broth spiked with vegetables, garlic and herbs. Originating in the south of France this casserole is a […]
This sweet potato bread is like thanksgiving in a loaf pan, you’re welcome. Holiday feels, here we come!! Tastes like pumpkin pie, but its bread. It can be made sugar free and sliced and frozen. Then just pop a slice in the toaster for breakfast.
With this protein-packed, high-fiber, and low-carb zucchini bread, you can feel good about having a quick bread for breakfast or dessert any day. The dry base is a combination of almond and coconut flours. Almond flour provides bulk and has a light texture, while coconut flour offers binding and […]
The texture of aioli is more like butter than mayonaisse. In France it is referred to as “beurre de Provence (butter of Provence)”. Aioli sauce should hold it’s shape like butter when chilled. At room temperature it should be stiff, creamy, and not at all runny. When added to […]
Kimbap (also spelled gimbap) are rolls of cooked rice wrapped in seaweed. They’re a versatile, fail-proof snack or light meal found everywhere in South Korea from households to convenience stores. The traditional kimbap fillings include fresh or marinated vegetables, omelet-style eggs, cooked Spam, or pre-fried fish cakes, but you […]
Nothing seems more French than onion soup. While it’s more common in a restaurant setting, every home chef would be well-served by a solid onion soup recipe in their arsenal. Heaps of onions deeply caramelized to the point of almost burning, red wine, rich stock of roasted bones, a […]
Cabbage soup is about as comforting and healthy as they come! All you need to do is simmer a bunch of sliced cabbage with mirepoix vegetables, diced tomatoes, vegetable broth, and herbs for an easy and delicious, low calorie meal.
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent! Chicken Fried Steak is really Wiener Schnitzel
Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations. This classic recipe makes a simple garlic, white wine and butter sauce that goes […]
Perfect for the remaining month or two of this bi-polar spring weather (which I am pretty sure is making any manic actually feel sane). My Monday feelings in Irish terminology: "I’m wrecked and could use a shoulder of whiskey in my coffee."To be honest, if I were in Ireland […]
Soul Food Smothered Pork Chops: It’s been said that all soul food is Southern food, but not all Southern food is soul food (Bob Jeffries, 1969). Both use the same ingredients in their cooking, and recipes for common dishes are very similar. The differences between the two cuisines are […]
Easy to make homemade dough is perfect for pizza night. Let everyone top their own for a made-to-order dinner everyone will love.
Here is a way to salvage that dense loaf of sourdough you made. We’ve all had our failures making sourdough that just was too dense to eat. Here is a way to use that dense loaf whether for appetizers or as a cracker for soup, these turn out great so […]
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, […]
Chicken Shawarma is a popular gourmet sandwich that you can get at Middle Eastern restaurants. Marinated chicken chunks are mounted on a large rotating skewer and then roasted slowly to perfection against a gas burning grill. Due to the unavailability of such industrial roasters at homes, Chicken Shawarma has typically […]
This yogurt dip is incredibly versatile—serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish or vegetables.
Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life’s great pleasures. “When I was a kid, I loved it,” says Jean-Georges Vongerichten. Evidently, he’s still fond of it because he has created an adult version that’s elegant […]
This is a wonderful dish that is popular in many regions of Greece, especially during the Summer months when tomato season is in full swing and there’s so many tomatoes in sight, one doesn’t know what to do with them.
Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of mashed potatoes and flavored with garlic, crushed almonds, and lemon juice. Extra virgin olive oil is the way to whip it all together […]
Easy baked and healthy chicken with pesto and tomatoes.
This beautiful tri-color challah bread will truly inspire bakers! This is my favorite way to modify the traditional challah bread recipe. It’s tasty, easy to make, and love.
The scotch egg needs no introduction – their English origins (they were created by Fortnum & Mason of Piccadilly in 1738), metropolitan modishness, and comedy potential having already been thoroughly chewed over, digested, and the crumbs left out for the wasps on these pages. It’s got to the point […]
Good brisket is often called the Holy Grail of barbecue—an apt description, given how rarely you find good smoked brisket in the wild. I’ve tasted barbecued brisket all over the country, and, while you can certainly find some that’s truly transcendent, the vast majority of the time, it’s a dry, […]
Welsh Rarebit is a delicious blend of savory ingredients: sharp cheddar, egg yolk, Worcestershire sauce, whole grain mustard, and beer, piled onto slabs of toasted bread and broiled into a bubbly cheese sauce. A jammy sweet broiled tomato tops them off, a slight break from tradition that makes these cheese […]
This is one of my favorite ways to eat pork. Pork chops are crusted in pecans and breadcrumbs, then topped with delicious homemade pumpkin butter. (You can always use store-bought pumpkin butter if you can find it but homemade is always better).
This is delicious bread. You can toast it for breakfast, make grilled cheese sandwiches or even shape slices into hors d'oeuvres, top with a little sauce and toast under the broiler. This is one of my favorite bread recipes!
Let's be honest….making sourdough is a nightmare! It’s a really long, laborious process and after all that time, love and effort you are more often than not rewarded with a dense, heavy, gummy loaf that is only barely edible as toast!You may be one of the lucky or gifted few […]
This version of "Eggs Benedict" the eggs are separated and there are lots of versions based on history, taste and style. In our recipe, we favor the version we got at Sam's Anchor Cafe in Tiberon, Steve, the owner told me how they do it. so well. The secret is […]
Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Gold Rush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.
This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, […]
They are called “drowned eggs” because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had […]
This bread, with its mellow tang, is perfect for those who like their sourdough bread noticeably sour, but not mouth-puckeringly so. For extra-sour flavor, add 1/4 teaspoon sour salt (citric acid).
Easy dish to make
Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.