This is a dish that I remember from living at home, but I didn’t know its origin. I just knew it wasn’t French! Out of the blue my sister recently asked me about crunchy beans, and I told her I was making it for the blog! With her being four years older, she had the
Tag: celery
I am American. Born here, bred here. But I’ve never been a big fan of American food. I just wasn’t raised on it. In fact, I can vividly remember the times I was subjected to traditional American dishes after I left home, like beanie weenies, jello salad, sweet potatoes with marshmallows, and poppy seed dressing.
Years ago, this soup recipe was my first exposure to lentils, and I’ve been in love with them ever since. The pheasant I used was some that my husband brought home after a hunting trip. I can’t give any credit for this recipe, it’s that old. But I’ve been making it for a long time,
On the last season of Masterchef US, season 10, the 4th runner up went home. His name is Noah Sims and he was a favorite. What sent him home was a risotto topped with venison loin. The venison was overcooked, unfortunately for him, but what sent him home was a profound learning experience to me.
The recipe below is one I’ve saved for years to remind myself to use raisin bread as a stuffing base, a great option from cornbread or sourdough. And finally I decided to try it. However, I could only find raisin bread with cinnamon, which isn’t an ingredient I wanted in the stuffing, mostly because I
I eat a lot of salads throughout the year, even in the winter. I love all salad ingredients – lettuces, avocados, beets, raw vegetables, grilled meat or fish, some nuts or seeds and cheese… I love to mix them up and also pay great attention to my vinaigrettes. But then, there’s this one salad I’ve
Would you ever think to name a restaurant based on your childhood nickname? Well Gabrielle “Prune” Hamilton did exactly that. She is chef-owner of Prune, the restaurant, which has been successful since its opening in 1999. The cookbook, Prune, was published in 2014. I enjoyed reading the recipes in Prune; they all seem unique in
A while back I posted this pasta photo on Facebook, with the caption, “What would you make with these?” I sincerely needed help, because all I could think to do with this large variety, called Lumaconi, is to stuff them, like one would stuff manicotti. The thing is, I don’t stuff. Which seriously makes me
You all know that I love lentils. They’re delicious and healthy, but they’re also versatile. Once they’re cooked, you can serve them as a side dish, as an entrée, a soup, a dip, or a salad! Well this salad I’m posting on today is delicious year ’round. It’s equally good in the winter as the