Salad with Beans and Sausage

I was recently reading some of my French cookbooks, with the intention of having a French food night with friends, hopefully sooner than later. I’ve previously done this with Indian and Chinese cuisines, serving about 8 different dishes each time, just for the love of those cuisines. When I was reading Patricia Wells’s book Bistro

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Curry Ketchup

I’ve mentioned a few times that my eating life practically revolves around condiments. I love them all. Mustards, ketchups, chutneys, chimichurris, mayos, butters, you name it, I love them. I look at a condiment, and immediately know what food I’m pairing it with. I’m so excited to have discovered a new condiment for my repertoire

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Sausage Stuffing

When I started following food blogs, I realized some authors had initiated them for the purpose of cataloging family recipes. Therefore the blog was their family cookbook essentially. I didn’t think much of that concept, because I really didn’t have family recipes. My recipes were those I followed after I got married, when I began

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Cabbage Rolls, Deconstructed

I am completely aware that the term “deconstructed” is overused these days, but that’s exactly what innocently came to mind when I first thought about this recipe. Cabbage rolls have always been a favorite of mine – mostly because of all the varieties of stuffings potentially hiding inside. Ground pork with rice and raisins, reminiscent

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Greek Pork and Beans

We had quite the cold spell a while back, so I during it I felt the need to make a one-pot, stick-to-your-ribs kind of stew. And what better cuisine from which to choose than Greek. It’s often the direction I take for satisfying and comforting dishes, like pastitsio and moussaka. For these times, I refer

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