Grilled cheese is a favorite sandwich, which as Americans know it, originated during the 1920’s, and is often thought of as comfort food in American cuisine. With cheese and bread readily available it is a staple in many American households, mine included. Of course this sandwich can be “kicked up” with condiments such as bacon, … Continue reading
I received a cookbook for my birthday this year – surprise! surprise! Many know I have an extensive collection; the challenge is finding a cookbook that I don’t have. My niece and her hubby gave me “Every Season is Soup Season” by Shelly Westerhausen Worcel. For me this is true as I can eat soup … Continue reading
Most of you are familiar with “hot honey” and the wonderful heat and flavor it gives to a recipe. Well, this shrimp dish sure demonstrates that. You get heat and sweet from the honey and cooking it in a little butter gives the shrimp a buttery richness. Besides, it is quick to make, just cooking … Continue reading
You may know that shrimp is a favorite ingredient – it easily adapts to so many flavor profiles and cooks quickly. I used a sweet mango chutney to serve from Brooklyn Delhi, a favorite Indian company who also has a spicy mango chutney. This recipe comes from New York Times Cooking by Zainab Shah.
This is the second Pasta alla Vodka (white wine) recipe I found that has been “tweaked” from the traditional version. It’s not that I don’t like vodka I just prefer to cook with wine. Regardless of what you use the alcohol brings out the flavors of the sauce which adds to its creamy and smooth … Continue reading
I was recently gifted with a bag of Cortland apples and two 1/2 gallons of cider. First, I froze one 1/2 gallon of cider – just make sure you leave enough breathing room for the cider to expand. I got thinking that Thanksgiving is right around the corner and I could use some of the … Continue reading
Zucchini, or summer squash, lends itself to so many different flavor profiles. In this recipe it is dukkah and a lime tahini sauce. Talk about a five star recipe – this recipe hits all the notes! Dukkah is a special Egyptian blend of spices, seeds and nuts making this perfect for many things such as … Continue reading
I’ve been making my Mom’s version of Sloppy Joes for a very long time and often kicked it up with some onions (occasionally peppers), added Guy Fieri’s onion straws and reduced some of the salt and sugar. Gochujang is a favorite condiment and provides the heat in these Sloppy Joes. There are different versions of … Continue reading
I was looking for a simple Asian inspired chicken recipe that stood on its own without being too complicated. I loved the idea of sides instead of say a stir-fry. This is another great recipe from Alana Kysar’s Aloha Kitchen – Recipes from Hawaii. This is what is called a plate lunch option which is … Continue reading
This is a component of a Mexican recipe that Yotam Ottolenghi developed with one of his test kitchen chefs, Ixta Belfrage. I have never tasted such well balanced, flavorful pickled red onions. They are perfect for Mexican or Tex-Mex recipes with the addition of shaved lime peel and hibiscus flowers. Hibiscus flowers are a popular … Continue reading