This is a spicy, creamy, cheesy onion and egg recipe that I haven’t made for years, until now. It’s called eggs Chartres. The name of it really intrigued me, so I googled. And, I got nothing. Besides all kinds of info regarding the cathedral in Chartres, there was no insight into why this dish is
Tag: hearty
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,
It could be said that one doesn’t need a book on pasta to cook pasta. I mean, start with garlic, add fresh tomatoes and basil to pasta, and you’ve got a fabulous dish. Add some Italian sausage and Parmesan to it and it gets even better. No recipe required. But then, one could say that
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
A while ago I pulled out all of my Italian cookbooks to locate a specific pasta recipe, which I never found. But perusing these cookbooks gave me an opportunity to bookmark recipes and remind me of some I’d already bookmarked. One cookbook was Molto Italiano by Mario Batali. Mario Batali is one of those chefs
My husband and I were lucky enough to go to the restaurant Square One in San Francisco many years ago. And we were on expense account. There’s just something about that benefit that makes the dining experience even more wonderful! The restaurant, owned by chef Joyce Goldstein, opened in 1984. According to an article I
My introduction to Greek cuisine began with the set of cookbooks that introduced me to many International cuisines – the Time-Life series of cookbooks called “Foods of the World.” Included in the set are beautifully photographed hardback books describing the cuisines and cultures, as well as smaller, spiral-bound recipe books. The set was gifted to
Many years ago I came across a recipe for grits with eggs and a red sauce. It was similar to shakshuska, a Middle Eastern dish of baked eggs in red sauce, shown below, but with grits! I never had grits until my husband and I visited Charleston, South Carolina, for business a long time ago.
When my family was in Park City, Utah, on vacation recently to visit my mother, we had a very special dinner. What made it special was because it was just my mother, my daughter, and myself. That rarely happens because we live in different states. On our girls’ night out without the guys and the
Last week on the blog I cooked a pound of dried beans to show how easy and inexpensive it is to prepare beans. But I also wanted to show what you can do with a pot of beans, such as use the beans in other dishes. It’s easy to use the beans in soups and