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
Tag: onions
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
Before one can make any traditional dishes of Ethiopia, it is necessary to make the wonderfully complex spice paste called berberé. It is paprika based, but also contains onion, garlic, and many wonderful spices that add to the complexity of this unique seasoning mixture. These include cayenne, ginger, coriander, cloves, fenugreek, cardamom, and more. The
This is a dish that I remember from living at home, but I didn’t know its origin. I just knew it wasn’t French! Out of the blue my sister recently asked me about crunchy beans, and I told her I was making it for the blog! With her being four years older, she had the
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
This is a recipe I jotted down decades ago, but it somehow got lost, which isn’t what typically happens considering my extreme organizational skills. I’m not Marie Whatshername, but I do know where my recipes are and how to keep track of them. Or so I thought… A while back I decided to make marinated
I should have been a skier. And not only a skier, but a skier who lives in Chamonix, France, or in the beautiful Dolomites of northern Italy. I love ski suits, I love hot toddies, and mostly, I’m always ready for après ski spreads. I recently discovered a book called Alpine Cooking, by Meredith Erickson.
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,
Many years ago my husband and I went to a work party, and the main dish served was said to be authentic Cuban black bean soup. Neither of the hosts were from Cuba, but they did share their recipe for the soup because it was outstanding. At that time in my life I’d just begun
When I read a review of The New Rules, by Christopher Kimball, I just knew I had to own it. It is a book of “recipes that will change the way you cook.” This is part of his introduction: Rules are a mixed blessing. They are useful in building a foundation of knowledge, whether in