Homemade flour tortillas are fun to make, especially if you have a tortilla press (even if you don’t) and fun to eat, too. Roll ‘em out, cook ‘em up, fill ‘em up, eat ‘em up. Mmmm….
Ever been two-stepping? The dance steps are easy—slow, slow, quick quick. This easy-to-make, slow-cooked chili feels a little like a two-step and puts some warmth in your belly.
Is it really a pie if it doesn’t have crust? I say, yes, please. And may I have another?
A classic chili with Italian overtones. A blend of classic chili ingredients is complemented by mild Italian sausage and bell pepper. It’s a warm and hearty dish for a chilly winter’s day.
Would a Red Velvet Cake by any other name taste as delicious? Yes. Yes it would.
Pepper up some water with Mighty Mulligatawny, an aromatic soup that is nutrient-rich and oh, so satisfying.
I’m seriously in love with Challah, and my husband encourages this affair. What’s not to love? It tastes so good, and (pardon me while I become a kitchen nerd here) I can use my oven’s proofing function. It took some tweaking of several other recipes to come up with a version I liked, and this it. Always a hit.
Cranberry, meet Key Lime. This creamy, zingy concoction works equally well as a spread or a dip and looks great on a charcuterie board and at the table. Appropriate for use at any meal.
A tasty bread from an all-purpose dough. Heat up a bread stone and bake.
There’s a lot of meat left on that turkey. This soup embraces frugality while elevating leftovers. Great with a salad or sandwich.
Bam! You’re gonna love this leftover spiked gumbo that’s a mash-up of Emiril Lagasse and Justin Wilson recipes … I garontee.
This popular, ancient food—like so many popular, ancient foods—has been subject to multiple claims of origin. We may never know the origins of hummus, but we know what we like.
Brussels Sprouts with Peanut Sauce is a vegetarian fusion of cuisine and memory with a non-vegetarian option. It took a roundabout path to arrive here—halfway around the world and back in time.
Family traditions led to an unusual name for a quick, easy-to-make Italian staple that crosses cultural boundaries.
This sauce, which works in all manner of Italian dishes calling for red sauce, blends thinking of Sicilian and Northern Italian former in-laws. It’s loaded with meats, but you can reserve sauce without meat, too. I’ve thrown in ideas for a vegetarian, too. Feeds a small army. Freezes well.
Who likes ease and options? Our garden harvest of tomatoes led to this marinara, which incorporates ingredients from Leek and Spinach Stuffed Bread: leek, garlic, spinach and an Italilan-inspired blend of herbs and spices.
A super-satisfying stuffed bread.
Upscale it with pretty folds and plated service … or make it casual, handheld fare.
Tired of French toast, pancakes and crepes? Try a twist that can be eaten plated or hand held. It’s like a pancake and a crepe got married and had kids.
This creamy, tangy, tasty nonfat yogurt needs only two ingredients, a little time and patience and an Instant Pot. It’s fermented food and “good medicine.”
One word: umami. Two words: or not…. Either way, this is a fabulous base stock that uses a few items and scraps to inject flavor into many different dishes. It’s also open to variations.
This recipe has been on my “to do” list for a year. It was a great way to close out my first year, because it debuted at a lovely celebration of another milestone: my stepdaughter’s college graduation.
For my eldest step-daughter’s graduation celebration dinner, she requested a Mexican cookout featuring her father’s grilled chicken. It became a festive occasion to build strong step-family bonds.
When I ran across my first dal recipe, I didn’t even know what the word “dal” meant. And the more I researched dal, the more I saw the limitless possibilities of this humble legume.
In search of salad sides for Cuban meals, I discovered a cabbage slaw with Cuban flair—a Mojo dressing with some added zest.
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