Spiced Chicken Tart

I used to have this thing about “little” cookbooks, like they weren’t worthy unless they were hefty and contained lots of photographs. Fortunately, I learned my lesson, because I have a few favorite little cookbooks now. The one I’m referring to today is called Savory to Sweet Pies & Tarts, by Janice Murfitt, published in

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Cooked Salsa

This salsa recipe is the one that I make in abundance during the summer months for canning purposes. That way, in theory, we have lots of salsa to open during the winter months. Last year’s salsa only made it to October. So either we eat a lot of salsa, which we do, or I really

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Chicken Biryani

When I first made biryani a million years ago, or so it seems, it was a fun dish for me because it was a perfect vehicle for leftovers – leftover rice, leftover chicken, even a leftover curry. But one can also make it purposefully from scratch, creating a custom version of what you like. Biryani

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Birria

Birria de Res – Recipe from Chef Josef Centeno, Adapted by Tejal Rao, from NYT Cooking email, dated February 10, 2021 Yep, this photo got my attention! Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off

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Guiso de Carne

At our favorite Mexican restaurant in town, I typically order one of two favorite items. One is shrimp Saltado, and the other is guiso de carne This is what is looks like at the restaurant. It’s tender beef in a rich red sauce – not spicy, but very flavorful, served with rice, beans, guacamole, pico

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Rosey Harissa Chicken

Susan Spungen is a name you might not recognize, although she’s been everywhere. She published her 3rd book, Open Kitchen, in 2020. It’s a cookbook of “inspired food for casual gatherings.” That’s exactly what I enjoy! So, if you aren’t aware of who Ms. Spungen is, here is Amazon’s summary of her accomplishments: Susan Spungen

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Schug

I’m so excited! I’ve discovered a new condiment called Schug, and my husband even loves it! It originates from Yemenite cuisine, but has spread in popularity throughout the Middle East, from what I’ve read. It’s typically used over falafel or shawarma, but it can be used on fish, eggs, and just about any meat. So

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Saltado with Shrimp

Where I live, in a town of 50,000, there is no “fine” dining. There are three restaurants my husband and I go to (I can’t even say frequent) when I want a break from cooking. Sadly, we maintain low expectations. Otherwise, we’d be terribly disappointed, instead of just able to laugh things off. It’s not

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