Chile crisp in a vinaigrette really defines this tomato salad. Fresh, ripe tomatoes touched with basil and garlic, pre-made dumplings and finishing with store-bought crispy dried shallots. This salad is hearty yet light and requires little cooking. Of course you can make your own dumplings and crispy shallots especially if you make them ahead of … 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
Kielbasa often appears on our holiday brunch table and it is usually sliced, cooked in beer or wine and served with a variety of mustards. See also Holiday Kielbasa Brunch. This version “hasselbacks” the kielbasa into 1/4-inch slices (but not all the way through) and is roasted basting with a glaze and served with roasted … Continue reading
A few years ago my sister Marna, mentioned it would be nice to have a gravy for a pork tenderloin I grilled. So, I did a little searching and came up with this recipe. Very basic and simple – I like the addition of soy sauce and she did too! I just checked the dates … Continue reading
I am a big fan of all types of rice and all versions of it too. Rice is not meant just for a stir-fry but all kinds of delicious and unique dishes. This Portuguese rice by a Food52 reader’s mother is another recipe that caught my eye. Linguica is a smoke-cured pork sausage seasoned with … Continue reading
As mentioned in previous posts I am revisiting cookbooks I have not used in awhile. At the same time I am looking for recipes to use up ingredients I have in my pantry and refrigerator. A few times a year I go through everything, seeing what has expired, soon to expire or using an ingredient … Continue reading
This recipe appeared in Cook’s Illustrated “Dinner for Two” – a magazine filled with dishes for two people. One of my younger sisters looked through it and marked the recipes she liked with an “M”= Marna in the upper left hand corner. These ribs are one of those recipes she highlighted. They are on the … Continue reading
Awhile ago I posted a recipe using a coleslaw mix in a stir-fry. Now, I would like to share with you another mix that makes stir-fries easier as well, but is still quite tasty. Broccoli slaw has 3 ingredients: broccoli, carrots and red cabbage – wonderful combination added to a meat of your choice and … Continue reading