Baked Tomatillo Brie

I wish I’d come up with this recipe myself. And I should have. I mean, I love baked brie, and I love tomatillos. But typically, brie is topped with a pear chutney, a cranberry sauce, or even honey. The sweetness pairs so well with the creamy, warm brie. But when I think of it, tomatillos

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Meatballs in Creamy Caper Sauce

It’s commonplace to pair meatballs and a red sauce, but this recipe is a lovely alternative. The only prerequisite is that you must love capers! This recipe comes from one that most likely I copied from a cookbook borrowed from the local library. It’s from the days I had higher priorities than spending lots of

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Peas à la Française

The French really know how to do vegetables. So do the Chinese, for that matter, but today I’m making peas inspired by a French recipe I’ve made over the years. The recipe is essentially braised peas, but lettuce is included. I wish I knew the origin of using lettuce because it does seem a little

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Cuscuz de Galinha

I fell in love with this Latin American dish, not just because it’s so pretty, but because of the peasant nature of it. I’ve never seen anything quite like it. Essentially it’s cooked, meat-filled cornmeal layered with peas, that’s then topped with hard-boiled eggs, hearts of palm, tomato slices, and olives. Then the whole thing

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