Cabbage Bundles

This recipe for a lovely and tasty side dish is less about the cabbage, and way more about the filling. Over the years, I’ve made the bundles so many different ways, but today I’m using a creamy mixture of bacon, onions and mushrooms. I’ve also included leeks and peas before. So try this out as

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Cran-Cherry Chutsauce

As you might deduce, this recipe is a cross between a traditional cranberry sauce and a chutney, using a combination of fresh cranberries and dried cherries. My husband voted for chutsauce over sauceney… Every November I make small batches of at least two different kinds of both cranberry sauces and fruit chutneys, because I love

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Quesadillas

It was my mother who first made a quesadilla in our home about the time I was in high school. Of course, she was the one who did the cooking, but there had never been Mexican food prepared in our home before. She cooked food from a lot of international cuisines, like Greece, Russia, France,

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Spring Pilaf

A long time ago, when I catered for an American Heart Association charity dinner, I made this pilaf. I don’t really remember what inspired me to make it, except that I know it was part of a spring menu featuring beef as the protein. Fortunately it went over very well. As some of you might

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Harissa

If any of you has noticed, I’ve been into a bit of name-calling lately. Namely, sauces, or condiments, from chimichurri, to tapenade, to romesco to charmoula. To me, condiments make the world go ’round, and my life of eating revolves around them. I love them all. Today I’m making harissa. It’s flavorful and versatile, and

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Gratin Fun

Can you have fun creating a gratin? Absolutely yes! Because there are no rules. It’s just a matter of using what you have on hand. We all know and love rich, creamy potato gratins, but during the summer months, it’s fun and easy to create your own customized gratin using your garden vegetables or those

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Portuguese Salt Cod

This recipe comes to me by way of the Foods of the World series, and it is in the American cooking: New England cookbook. It is perfect timing for me. I began showcasing the regional cuisines of the U.S. in January, and I still have plenty of salt cod leftover from when I excitedly came

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