Tomato Beef Curry

It’s not out of disrespect for Indian cuisine that I don’t often use recipes from my Indian cookbooks. In fact, it’s quite the opposite. Indian cuisine is our favorite cuisine, if we had to pick only one. As a result, I quite often turn a soup into a curried soup, lentils into curried lentils, or

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Flamiche

A flamiche is somewhat related to a quiche, but with the addition a a generous amount off caramelized onions. It is good. Unfortunately, I can not give you the source for the recipe, because it was from the days when I copied recipes out of cookbooks that I borrowed from the library. I changed the

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Curried Salmon

Typically, when I prepare fish, I pretty much leave it alone. A little salt and pepper, and that’s it. Because my theory is that if it’s good fish, then why cover up its delicate flavor with seasonings and sauces? But salmon is different in my mind, with its stronger flavor. It can really hold its

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Pork Chile Verde

Pork chile verde just means pork with green chile peppers, which I’m sure everyone knows. But there’s one other green component that’s typically in a chile verde, and that’s tomatillos. If you’ve never worked with them before, I really think you should at least make this recipe to experience the deliciousness that is a tomatillo.

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Sag

My husband and I have a lot in common, in spite of being opposites, if that makes sense. We’re both homebodies, yet we also love to travel. And we both love Indian food. Actually these might be the only things we have in common. But they’re important things! For a small celebration at my house

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Bastila

A Bastila is a savory Moroccan pie with a chicken filling that is cooked within crêpes. The preparation is a little involved in that both the filling and the crêpes need to be made first. But it’s not a difficult pie to make, and so worth it! What makes this pie’s flavor unique is that

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Pot au Feu

Pot au Feu is a hearty vegetable dish that I grew up eating. In spite of its simplicity and peasant origins, I loved the smell of the bacon-rich broth, and the flavor of the tender-cooked vegetables. Pot au feu, simply translated to “caldron of fire,” was a way to use what you raised, and what

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Black Beans

Everyone knows I’m enamored with beans. But there is just something about black beans that I really love. Perhaps the striking color? Before my children were on their own, I made sure they knew how to cook beans from scratch. For one thing, beans are healthy. But they’re also extremely inexpensive, especially given the number

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Onion Confit

I could live on hors d’oeuvres year round, and most of them would involve cheese. Actually, if I’m being honest, they could be only cheese platters, and I would die happy. It doesn’t matter if the weather is warming up outside, to me there’s nothing much better than warm, melted cheese. It doesn’t have to

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How to Stir Fry!

Stir frying is something I do quite often in my kitchen. For one thing, Asian stir fries, with traditional ingredients, are simple and delicious. Secondly, they’re quite healthy, because of the lovely balance of meat or seafood and vegetables. They’re also a good use for leftover meat and vegetables, and mostly, I love them because

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