This is a classic Roman pasta dish of very ancient origins which grew out of cacio e pepe. Cacio e pepe = cheese and pepper Gricia = cacio e pepe + guanciale or pancetta Amatriciana = Gricia + tomatoes Carbonara = Amatriciana + eggs I chose not to make the Carbonara version because the eggs … Continue reading
Broccoli is a vegetable I don’t seem to cook very much as I do like it. In China super-charged wok burners deliver searing heat that encircles the bottom and sides of the wok. The results are rendering raw vegetables tender on the inside and nicely browned on the outside. Food emerges in a whoosh of … Continue reading
Black bean burgers are a staple in my freezer and I always have some on hand. I have one recipe from the America’s Test Kitchen and now this very flavorful version from Eating Well Magazine. I like the idea of using tortilla chips for the breading and the salsa addition too.
What a delightful and tasty salad and one I enjoyed a few times. When I am trying new ingredients I often will cut a recipe in half, or even thirds, just in case I don’t like it. No problem with this recipe – the chicken was so flavorful with a za’atar/Aleppo pepper/flour mixture rubbed on … Continue reading
How about starting the New Year with a chicken salad that has a “bang” to it. This chicken is a well-known Sichuan dish and the name means “chicken beaten with a wooden stick”. A theory is if you beat the poached chicken it will expose the fibers in the breast meat so they can absorb … Continue reading