Shrimp Feta à la Neil

This is a recipe I’ve had for years, and know I made it at least twice. Making a recipe more than once for me is a rarity, even more so in the early cooking years because there was always another recipe to make, another technique to learn. And more to taste. We loved this dish,

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Pork All’Arrabbiata

The other day I read an email from New York Times Cooking, What to Cook this Weekend, by Sam Sifton, that I only occasionally read. I say occasionally, because I dislike the format of the highly-packed food and cooking info in the emails. But a photo caught my eye so I read on. I’m probably

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Cabbage Braised in Red Sauce

It still confounds me what pops up on the internet when I least expect it. I’m talking recipes of course. With all of the cooking I’ve done for almost 40 years (yikes!) I just love it when something unique shows itself. Case in point, a Bon Appetit recipe called Fall-Apart Caramelized Cabbage. It wasn’t the

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Kefta Meatball Tagine

The whole name of this recipe is Kefta Meatball Tagine in Tomato Sauce with Eggs. It’s from the cookbook Morocco, written by Jeff Koehler, published in 2012. I think I bought the cookbook because of the stunning photo on the cover, which is a beet and potato soup. The subtitle describes this book as “a

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Pipián Rojo

The story behind my discovery of Pipián Rojo is an interesting one, because my husband told me about it. His massage therapist is of Mexican descent, and obviously they were discussing food during his massage. That in itself is interesting. I mean, I’d do that, but I didn’t think my husband would! In any case,

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My Other Red Sauce

We’ve all made a red sauce or marinara, sometimes even referred to as spaghetti sauce. But to me there is another, equally important red sauce in my life, and today I’m sharing it with you. It’s not for pasta, but instead, it is a sauce for meats – grilled meat, barbecued meat, smoked meat, and

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Enchilada Sauce

My enchilada sauce is a simple red sauce that is enriched with ancho chile paste and Mexican seasonings. It is a rich and hearty sauce that I make to top black bean enchiladas, or just about any kind of enchiladas or burritos. It’s also good on meat, from chicken to ribs. There are many authentic

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