Couscous Risotto with Scallops

The name of this post sounds a bit strange, doesn’t it? I mean, couscous is crushed wheat, a staple in North African countries. Risotto is an Italian dish made with specific rice varieties, like Arborio. I discovered a beautiful, tri-color couscous, and decided to turn it into a creamy risotto-of-sorts topped with seared and spicy

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Tomato Mushroom Risotto

Risotto is one of those dishes that I love to make because I never make it the same way. It’s what I love to do as a cook – improvise! Typically I use butter, aromatics, wine, broth, and finish with cream and/or cheese. But the add-in options are practically endless. I’ve used chopped tomatoes, grated

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Cheese Panela

There is a restaurant in Dallas, Texas, called Javier’s, that specializes in gourmet Mexicano cuisine. No nachos at this restaurant. I discovered Javier’s in 1979, after moving to Dallas for my first job. Since marrying 36 years ago, we go Javier’s whenever we’re in Dallas, which can be quite often. It’s that good. I just

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Sous Vide Redfish

There’s a really good reason that I don’t often cook fresh fish. There’s no fish where I live. Not edible fish, at least. The closest fish source is the Gulf Coast, 700 land miles due south. Sure, some fish and seafood is flown in frozen at my grocery store, but not surprisingly, it’s not that

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Portuguese Salt Cod

This recipe comes to me by way of the Foods of the World series, and it is in the American cooking: New England cookbook. It is perfect timing for me. I began showcasing the regional cuisines of the U.S. in January, and I still have plenty of salt cod leftover from when I excitedly came

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