Crunchy Pea Salad

I am American. Born here, bred here. But I’ve never been a big fan of American food. I just wasn’t raised on it. In fact, I can vividly remember the times I was subjected to traditional American dishes after I left home, like beanie weenies, jello salad, sweet potatoes with marshmallows, and poppy seed dressing.

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Ham and Asparagus Lasagna

There an adorable young Italian woman whose blog I follow. Her name is Alida, she was born in Friuli in North Eastern Italy, and her blog is My Little Italian Kitchen. I follow her on Facebook as well, because her daily food photos make me happy. Like these. So colorful and enticing! Although now living

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Fregola with Peas and Bacon

My blogger friend Stefan, of the blog Stefan Gourmet, has been help and inspiration to me for years. And I even got the chance to meet him in person, so I feel a special connection with him. He’s an expert cook, loves to experiment, and he was my original resource for cooking sous vide. His

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Risotto with Bacon and Peas

When I prepare meat, it’s usually for my husband.  I don’t dislike meat, I just prefer avocados, and fish.  I even eat tofu.  On a special occasion I will certainly enjoy a good filet with my guy, but it’s just too heavy for me. So this lovely spring risotto with peas and a little bacon

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Mushy Peas

The first time I had mushy peas was, not surprisingly, in London when I was visiting my daughter. And, not surprisingly, I had them because they came with my fish and chips. I was a little skeptical, not being a huge pea lover, but they were good! Really good! The peas are often also served

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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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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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Sweet Potato Pasta

A while back I mentioned that I have a lot of respect for dried pasta, and always try to pick up a few different shapes and flavors when I’m shopping at a gourmet food store. That’s how I ended up with olive pasta recently for dinner, and also mentioned I’d purchased sweet potato pasta. Here’s

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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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