The other day I read an email from New York Times Cooking, What to Cook this Weekend, by Sam Sifton, that I only occasionally read. I say occasionally, because I dislike the format of the highly-packed food and cooking info in the emails. But a photo caught my eye so I read on. I’m probably
A while back I saw a recipe for lamb meatballs, cooked in a red sauce. It really appealed to me because I love lamb. And, I think I could eat shoe soles cooked in red sauce. But did I print this recipe? Or even take notes as to where I found it? Stupidly no, although
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.
There’s a special place in my heart for spaghetti squash. I love all squashes, and my locally available winter squashes like butternut and acorn are great for stuffing or for soups. But spaghetti squash can be used like noodles! After cooking the squash, you use a fork to scrape out the strands of spaghetti, except