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,
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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,
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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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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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