Yes, there are a lot of ingredients in this curry recipe but be encouraged that it is well worth it. I made a point of saving 4 cups of turkey from Thanksgiving so I could make this Indian/British recipe. For some time I have been enjoying Indian cuisine and have gradually added many of the … Continue reading
I rarely hosted Thanksgiving dinner as the first Saturday in December (right after Thanksgiving) was “gingerbread house” day for my family. I often served a honey-baked ham, lots of sides and desserts too – who wants turkey again? As the years passed the family would bring their own special side to share. As time goes … Continue reading
Sometimes I find a seasoning mixture I like a lot and use often. Since the ingredients are on an index card I thought it would be a good idea to post it on my blog so as not to lose it. I paired it with another seasoning mixture I like on grilled chicken breasts and … Continue reading
This is a very easy recipe to prepare. The flavor is outstanding due to the marinade of Korean red pepper flakes and gochujang. Of course cheese melted on top of this braised chicken gives it a cheesy finish. This recipe is from Maangchi, adapted by Sam Sifton. I checked the cookbook I own (Maangchi’s Real … Continue reading
I do like curries – I just don’t make them enough. So, when this recipe was posted on New York Times Cooking I knew I had to try it. While looking through one of Meera’s cookbooks I saw a recipe for a Pomegranate and Mint Raita and decided to add it instead of just plain … Continue reading
This is a good idea to have a few of these on hand in your refrigerator for future meals such as sandwiches, fajitas, or just alone with some roasted veggies. In the past I’ve used different seasonings and methods of cooking depending on the recipe, but wanted one that was universal. I recently purchased Valerie … Continue reading
This is my last recipe using up the gifts of apple cider and Cortland apples from family who came to visit. I have numerous recipes using these ingredients but as usual I like to try something new. This recipe comes from a new cookbook by Michael Symon, (2023) “Simply Simon Suppers.” This is the first … Continue reading
Do you ever search for a recipe because of an ingredient you have? I know I do. That’s what happened with this dish when I looked for a recipe using pumpkin shaped pasta. I have mentioned Sflogni pasta (American pasta made in New York) in previous posts and this zucca pasta is just one they … Continue reading
Not too long ago I was introduced to a New York pasta company called Sfoglini. This pasta shape, cascatelli, was developed in 2019 by American food podcaster Dan Pashman in collaboration with the New York pasta company Sfoglini. It is a short pasta and a hybrid of bucatini and mafalda pastas with a flat strip … Continue reading
I looked for a recipe online using creme fraiche, as I had some about ready to expire, and came up with this simple, quick dinner that is meant for two. Perfect – chicken breasts, a little pasta, creamy sauce with one of my favorite year-round veggies – zucchini (author used mushrooms) a touch of fresh … Continue reading