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
Lettuce wraps are a good choice for a “sandwich” by avoiding the carbs of bread (healthier) and you can fill them with all kinds of ingredients. They are good to make year round, they are usually quite simple and the ingredients can be made ahead of time and assembled when you are ready to eat … Continue reading
This is a Spanish vegetarian stew with no meat but you certainly could add chorizo or jamon. I liked it quite a bit with a few changes. David Tanis contributed this recipe on NYT Cooking who frequently gets a 5-star rating for his recipes, even though this stew received a 4 star. The recipe might … Continue reading
This is a very simple, nutritious soup coming from the Amazigh, or Berber, community of North Africa, which I have adapted. Pearl barley has a distinctive taste and texture which naturally thickens soups (does it ever) giving them a creamy consistency. It is low on the glycemic index (35 after cooking 60 minutes) where low … Continue reading
There are many versions of apple cake but Greek Milopita is special in that it is made with olive oil and yogurt. It’s a rustic treat with a moist, dense crumb full of apple chunks. I received this recipe in a Milk Street Magazine with an order I placed. I use to subscribe but I … Continue reading
Soup is a favorite for most people, like me, especially during cooler weather. Some soups are known for their healing attributes such as chicken noodle soup or just some good, hot broth. This is one of those hot soups that nourish and is said to make you feel better. Melissa Clark, NYT Cooking, is the … Continue reading