Sou Fassum is a sublime stuffed cabbage, a creation of French peasant cuisine. I found it while researching alternative methods of stuffing cabbage. I knew I had to try it as soon as I saw it. Stuffed cabbage rolls, a classic comfort food, were a beloved dinner of my immigrant childhood. We had them at […]
Sou Fassum –Sublime Stuffed Cabbage, French Style Read More »
On a recent visit to my daughter Sophia in New Orleans, I discovered in her pantry nine tiny tins of anchovies she purchased several months ago to add rich umami flavor to certain savory dishes but she was unsure how to use the remaining tins. Various recipes came to mind for sauces, dressings and pasta–
Pissaladière – French Onion, Anchovy and Olive Tart Read More »
This Portuguese Monkfish and Shrimp Rice — Arroz de tamboril com gambas — is a perfect fall dish. As the weather is slowly cooling and leaves are coloring, I long for warmer fare, but I’m not yet ready for meat stews and braises that bring comfort in colder months. So, I turned for inspiration to
Monkfish and Shrimp Rice — Arroz de tamboril com gambas Read More »
In exploring the cultural histories of diverse foodways, it’s fascinating to discover how common ingredients traveled across the planet from their place of origin to distant locations, opening new vistas for cooks worldwide. This Torta Polenta is a product of such migration and is one of my beloved fall dishes. Its elegant preparation brings together
I recently added this Mushroom Shawarma to my collection of vegetarian recipes. Raised a carnivore, I have prepared several meatless meals a week, acknowledging that reducing meat consumption has health benefits. For years, vegetarian meals at our home were assorted quiches or lasagnas. In recent years, I looked east to the recipes of Indian, Thai
I discovered Musakhan — Sumac-Spiced Chicken with Onions on Taboon Bread– several years ago when I was preparing for a family trip to Jordan. I often make lists of sights to visit and foods to try before traveling and the adjectives describing Jordanian food – festive, peasant, rich, rustic, simple, meltingly tender, lemony, zesty, scrumptious,
Musakhan — Sumac-Spiced Chicken with Onions on Taboon Bread Read More »
I am continually fascinated by how ingredients migrated from one part of the globe to another, becoming pivotal components of a distant country’s cuisine. So, it was with bell and related pod peppers of the Capsicum genus, This Chicken Paprikás (Paprikás csirke in Hungarian) is a product of such migration. Capsicum peppers aren’t indigenous
Even though I’ve worked in Europe for many years, I have never been able to adapt to the local habit of a three-course lunch as the principal meal of the day. I don’t understand how my European colleagues stay awake and work after a huge meal. Salads, using seasonal ingredients, are my preferred midday meal.
Quinoa Salad with Roasted Butternut Squash, Pomegranate and Almonds Read More »
This Moussaka has been a favorite fall meal since I discovered this recipe in adolescence. It is a dish that comforts the soul when summer is waning, markets are brimming with shiny, multi-colored eggplants and the scent of fall is in the air. As a child, I only knew Ukrainian food. During my first decade
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,
Pasta Rotolo with Sausage, Spinach and Mushrooms Read More »