This is a Spanish vegetarian stew with no meat but you certainly could add chorizo or jamon. I liked it quite a bit with a few changes. David Tanis contributed this recipe on NYT Cooking who frequently gets a 5-star rating for his recipes, even though this stew received a 4 star. The recipe might … Continue reading
HAPPY HALLOWEEN! Over the years I had many character and specialty pans that I used to make cakes; for the kids and adults – mainly birthdays, holidays and special occasions. This skull pan from Nordic Ware is a recent purchase that I used to make pizza skulls a few years ago and now cornbread skulls. … Continue reading
This chili is a Mediterranean-spiced meat sauce used as a topping for spaghetti – that’s right, spaghetti. It was developed by Macedonian immigrant restaurateurs in the 1920s. It was first served in 1922 at Empress Chili and while many local restaurants offer this dish there are over 250 “chili parlors” specializing in Cincinnati Chili. It … Continue reading
I ran across Urfa pepper flakes in my pantry and I wondered what recipe I bought them for. Then I received one of Zingerman’s small booklets on their soups. There was this chili recipe which also appears in their big cookbook – that’s where I originally saw it. Chili is always good this time of … Continue reading
Cottage pie was the precursor of shepherd’s pie. It originated in Ireland and the United Kingdom some time in the 18th century as a means of using up leftovers. Back then mutton was a more flavorful alternative to beef or lamb, at least for the Irish. Cottage pie referred to the consumers of this pie; … Continue reading