Pepper up some water with Mighty Mulligatawny, an aromatic soup that is nutrient-rich and oh, so satisfying.
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.
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.
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.
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.
In search of salad sides for Cuban meals, I discovered a cabbage slaw with Cuban flair—a Mojo dressing with some added zest.
A classic Cuban dish infused with a marinade of garlic tempered by citrus and a hint of other seasonings—with a vegan option. Bonus? Two ingredient-dish.