Guadalupe Moreno who runs Mi Moreno, a tacos de guisado business in the Bay Area shared this recipe which appeared in New York Times cooking and sounds like a winner. It is perfect in tacos, in a burrito, on top of crisp tostados with lettuce and salsa, inside quesadillas or as a tamal filling. To … Continue reading
This signature wedge salad from Don Angie Restaurant in New York City is not the traditional wedge salad many are familiar with. This classic recipe takes a creative spin by replacing blue cheese dressing with a creamy herb dressing (Gorgonzola is a garnish) and the bacon with pepperoni crumbs. It’s not a wedge but a … Continue reading
Before I talk about this deliciously spicy coleslaw from Momofuku I would like to introduce you to a new product (for me anyways) called Chili Crunch or Chili Crisp. According to the New York Times “This chili crisp has a Momofuku pedigree.” The original idea came from Lao Gan Ma’s Chili Crisp Sauce which is … Continue reading
Summertime is grilling and making recipes like potato salad. I have my favorite that every one likes but I also enjoy trying new recipes which compliment the main course. This potato salad is spicy and would be excellent with a grilled hamburger, steak or even chicken but I wouldn’t serve it with a mild fish … Continue reading
Rao’s Restaurant was founded in 1896 in East Harlem, New York when the restaurant first offered Southern Italian cuisine. Some of you may have heard of Rao’s where all the seats are reserved far in advance by its regulars in weekly, monthly or annual increments. For more information on this historical and authentic Italian restaurant … Continue reading
Flammekuche (tarte flambee) is a specialty of Alsace, Saarland, Baden and Pfalz at the French-German border region. Its origin remains debated as to whether Germany or France can claim this savory treat where the ingredients shine. This is a thin, crispy dough topped with bacon, fromage blanc, creme fraiche and onions. I like to call … Continue reading
I had red cabbage to use up and decided to try a new recipe by Chuck “Rocky” Rachwitz, former Chef at the Gandy Dancer Restaurant in Ann Arbor, Michigan. It sure looks pretty in my grandmother’s bowl… Some recipes add apples and/or bacon. See my recipes Weight Watcher’s Red Cabbage Two Ways and Green Beans … Continue reading
Like the rest of the country Michigan is in a heat wave. Temps have been in the 90’s and the same is predicted for this week. I’ve been craving Chinese food and since I don’t even do take out or delivery I decided to make a new recipe to satisfy my desire for spicy food. … Continue reading
I found another great way to use the corn I froze last summer. This one comes from Giada de Laurentiis’ cookbook Giada’s Italy – My Recipes for La Dolce Vita. Giada states ” Visitors to my restaurant in Las Vegas, order this more than any other side dish. It’s a decadent side and perfect partner … Continue reading
This delicious, rich soup is not your typical tomato soup that you get out of a can (even though that is the only canned soup I will buy). Lots of flavor with three fresh vegetables, tomatoes from a can (or if they are available by all means use fresh tomatoes); seasonings to kick the soup … Continue reading