Up until now, I’ve only used nduja on charcuterie platters – the wonderful spread that is so good on warm bread. That is, until I saw this recipe online. If you aren’t familiar with nduja, it’s a spreadable pork sausage from southern Italy, spiced with Calabrian chile peppers. Nduja can be made from scratch, and
Tag: side dish
The combination of beets and potatoes have been a favorite ever since I had a creamy potato salad with beets in the Cayman Islands. I recreated this salad in a post last year. This gratin shows off beets and potatoes both, baked in cream with cheese and a little rosemary. I think this would be
Many years ago I wrote the main food article of the food section for our local newspaper. My favorite articles to write were when I interviewed people who traveled the world to cook and eat. One such woman I wrote about attended a cooking class with Lorenza dé Medici at her home, Badia a Coltibuono,
During the summer, I was showing a friend the four tomato pies I have on my blog, after discussing tomatoes growing profusely in her garden. Lucky her! I shared my recipe for Mimi’s Tomato Pie, and my Rustic Tomato Galette, and Chef JP’s Tomato Pie. I guess I love tomato pies! But the fourth blog
Traditional Irish colcannon is a comforting and delicious potato mash that includes cabbage and green onions. There are many variations, however. This recipe takes basic colcannon, and modernizes it with some cream, more butter, and crispy leeks. According to Melissa Clark, from New York Times Cooking: “The fried leeks aren’t traditional: Usually, the alliums are
When I read a review of The New Rules, by Christopher Kimball, I just knew I had to own it. It is a book of “recipes that will change the way you cook.” This is part of his introduction: Rules are a mixed blessing. They are useful in building a foundation of knowledge, whether in
Savory pancakes are something I really enjoy creating, not just because they are so delicious, but more because you can incorporate just about anything and everything into the batter. Just on this blog I’ve offered potato and halloumi pancakes, butternut squash and bacon pancakes, zucchini pancakes, and squash and corn pancakes. All different, all wonderfully
In his first book, entitled Season, published in 2018, Nik Sharma writes the following. “I take pride in incorporating flavors, techniques, and ingredients in new and exciting ways. This, my first book, celebrates diverse cultural influences and, I hope, helps to erase labels like “ethnic” and “exotic” in the West by shedding more light on
Will Ottolenghi ever stop writing cookbooks?!! That’s rhetorical, of course. I certainly hope he continues, because I was enamored with the four I already owned, before I just had to buy Simple, his most recent, published in 2018. And I’m so happy I did. I’ve already made many recipes from Simple. It’s that good. And,
A while back my husband was talking about how good my savory pancakes are, which was nice to hear. I most often make them with zucchini, especially when my garden is really producing. The way I make savory pancakes is with a small amount of liquid, and very little flour. So mine are a not