My Favorite Pasta

It could be said that one doesn’t need a book on pasta to cook pasta. I mean, start with garlic, add fresh tomatoes and basil to pasta, and you’ve got a fabulous dish. Add some Italian sausage and Parmesan to it and it gets even better. No recipe required. But then, one could say that

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The Taste of Central Otago

The Taste of Central Otago is the name of a cookbook that I purchased at the restaurant, Saffron, in Arrowtown, New Zealand. Our meal was spectacular there. I enjoyed a beet salad, followed by lamb with sweetbreads. Even though the food was exquisite in its quality and presentation, it was not an upscale, stuffy dining

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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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Creamy Nut Sauce

The actual name of this sauce is sas. It’s Indian in origin, and the recipe I’m basing this on is out of the Foods of the World – The Cooking of India cookbook. The sauce is made essentially with nuts and cream and is served with various kababs. Tomorrow I’ll be posting a recipe for

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