Food. Culture. Humanity.
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.
