Risotto with Pork Shanks

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.

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Wild Rice and Pecan Pancakes

Savory pancakes are something I really enjoy creating, not just because they are so delicious, but more because you can incorporate just about anything and everything into the batter. Just on this blog I’ve offered potato and halloumi pancakes, butternut squash and bacon pancakes, zucchini pancakes, and squash and corn pancakes. All different, all wonderfully

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Greek Pork and Beans

We had quite the cold spell a while back, so I during it I felt the need to make a one-pot, stick-to-your-ribs kind of stew. And what better cuisine from which to choose than Greek. It’s often the direction I take for satisfying and comforting dishes, like pastitsio and moussaka. For these times, I refer

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Sauce Vierge

I’ve mentioned how I plan my personal meals around condiments, and I’m not exaggerating! In fact, a condiment will inspire a whole meal for me. I guess it’s no different than a BBQ lover who sees BBQ sauce and immediately wants brisket, beans, and cole slaw. Basic condiments like home-made aioli, mustards and ketchups are

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Risotto-Stuffed Tomatoes

Recently I was browsing through a little cookbook I’d been gifted, Risotto, published by Williams-Sonoma. It’s a sweet, unassuming cookbook, only 119 pages, published in 2002. The first chapter covers classic risottos, and following chapters discuss vegetable, meat, seafood, and even dessert risottos. It’s a great cookbook, especially if you’re a risotto virgin. For me,

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Avocado on Grilled Bread

In 2012, my husband and I were visiting my daughter in London and we went out for breakfast. This is what my daughter ordered. I took a photo of it because that’s always what I’ve done, even before blogging. It was just so pretty: mashed avocado spread on grilled bread, topped with oven-roasted tomatoes and

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An Ottolenghi Rice Salad

It goes without saying that I’m a stubborn gal, especially when it comes to trends. Fashion, food, music, you name it. Sometimes I wonder, though, what I might have missed out on. I don’t think it was kale chips, overnight oats, grilled lemons, or salads in jars. I might have missed out of zoodles if

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Spatchcocking

I haven’t spatchcocked a chicken in almost 3 years. I know this because I discovered an old post on one from early in my blogging career. It was deleted because, like so many others, the photography was dreadful in those “early” days. But there’s also another reason. Before, when I made a spatchcock chicken, I

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Roast Chicken with Olives

There’s nothing more comforting to me than nibbling on a just-out-of-the-oven roasted chicken. Maybe it’s the aroma, but then, once it’s cut open, it’s the chicken’s juiciness that pleases me. When I was in France recently, visiting Stéphane from the blog My French Heaven, he made my girlfriend and I a roasted chicken dish that

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