This is not your traditional grilled cheese sandwich. This recipe was made in my panini with 3 kinds of cheese, pickled red onion slices, chives and chili crisp between 2 slices of sourdough bread. A favorite for sure any time of the year when I want something special and not just 2 American slices between … Continue reading
It’s been said from sources such as New York Times Cooking and Food52, that this recipe might be Marcella’s most famous and one of her easiest. First I began to receive email recipes for this tomato sauce which were basically the same as Marcella’s. Then I recently bought a new cookbook, Six Seasons of Pasta … Continue reading
This mac and cheese is a twist to an all-time favorite comfort food. I always thought it was an American dish but no it is said to originate in Italy in the 14th century. It became a staple here popularized by Thomas Jefferson who served a version (macaroni pie) at a state dinner in 1802. … 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
Obviously, this is a vegetarian version of the classic chicken butter masala but the cauliflower is roasted instead of sauteed. It is made with an onion tomato gravy and finished with cream. The ending result does depend on the spices you use and there are many. This recipe came to me from Food52 and as … Continue reading
This recipe comes from Food52 “Genius Recipes” and to quote them, “This soup might seem plain, but trust us. Paul Bertolli, who was at the helm of Chez Panisse and Olivets for over 20 years, knows exactly how to make a vegetable become the best it can be. This recipe comes from Cooking By Hand, … Continue reading