I’ve had an affinity for noodles of all kinds since childhood and when I find a new recipe, I’m eager to experiment.* This Pasta Rotolo with Sausage, Spinach and Mushrooms is another variation on that theme. I’ve made pasta by hand for years. My trusty 35-year old Atlas 150 pasta machine has produced fettucine, linguine, […]
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This colorful Roasted Summer Vegetable Terrine makes a great meal on a hot day. It features roasted zucchini, red and yellow peppers and eggplant layered with basil, parmesan and garlic flavored cream cheese and provolone. It is a mid-summer showstopper as a flavorsome starter to a dinner of grilled fish or celebratory lunch. I have
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The annual appearance of firm red and green rhubarb stalks in farmers’ markets heralds that winter is finally over. Knowing rhubarb season is fleeting, I usually buy enough to fill my baking and cooking cravings. This year, it’s time for a Strawberry-glazed Rhubarb Yogurt Cheesecake. My affinity for rhubarb started early. In our first small
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Simple ingredients assembled innovatively can make a delectable meal. This composed Chicken Salad with Spinach, Fennel, Buckwheat and Purple Cabbage Mousse is my adaptation of a salad I enjoyed at lunch several weeks ago in Kyiv, Ukraine. The menu simply said Chicken, oven baked with sweet cabbage, violet mousse and grains. When the dish arrived,
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The inspiration for this Roasted Beet and Feta Tart comes from a Norwegian recipe web site* that I occasionally check for ideas. I was attracted to the accompanying photo of a deep red and yellow tart, and the fact that it included beets, a beloved vegetable, and feta, a flavorsome cheese. I have cooked with
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This Pulled Pork Vindaloo with Indian Coleslaw on Naan combines the pulled pork preparation of America’s South with the flavors of Goa, an Indian state located along the west coast on the shore of the Arabian Sea. Recently I hankered for pulled pork, a dish I hadn’t prepared in a long time. As I fantasized
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My inspiration for blog topics often comes from unusual origins. The idea for preparing this Turkish flatbread —pide (pronounced “pea-day” in Turkish) — was born in an airport business lounge. Over the years, I’ve traveled to Istanbul dozens of times and enjoyed pide throughout Turkey in various forms, but I never considered baking pide until
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Curiosity often drives what I cook and this Italian Oxtail Stew post arose from my preoccupation with learning how to prepare unusual meats. Watching Andrew Zimmern eat off-cuts and internal organs, or “variety meats” as they are euphemistically called in America, for years touting them as delicious has repeatedly piqued my curiosity and presents me
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I always looked forward to my mother-in-law Solie Johnson’s visits to Chicago, usually in early February for our daughter Sophia’s birthday. Solie would arrive with a suitcase laden with Weldon’s favorite cookies and lefse, a Norwegian potato flatbread. Her presence was a blessing. It meant that for the time of her visit, Weldon and I
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With the holiday season fast approaching, I am determined to ease the stress of entertaining family and friends. As I was preparing for my annual holiday cookie baking, it occurred to me that I should experiment with savory rye crackers, which can be baked ahead like cookies and which can be a base for hors-d’oeuvres
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