Herbed Ranch Dressing

Years ago, while eating lunch at a restaurant with my older daughter and her husband, my son-in-law nearly fainted when I ordered ranch dressing for my salad. Knowing my snobbiness towards what I would call “American” foods, like Velveeta, he “threatened” kiddingly that he was going to “tell people!” Yes, I ordered ranch dressing for

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Fresh Strawberry Ice Cream

Back in May when my strawberry plants were thriving, I thought about what to do with the berries, besides gorge on them! (And share.) There’s nothing quite like that just-ripened strawberry, picked from its plant. Then I remembered a milk shake my mother made, maybe in 1968 or 1969. We lived on Long Island, New

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Birria

Birria de Res – Recipe from Chef Josef Centeno, Adapted by Tejal Rao, from NYT Cooking email, dated February 10, 2021 Yep, this photo got my attention! Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off

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Guiso de Carne

At our favorite Mexican restaurant in town, I typically order one of two favorite items. One is shrimp Saltado, and the other is guiso de carne This is what is looks like at the restaurant. It’s tender beef in a rich red sauce – not spicy, but very flavorful, served with rice, beans, guacamole, pico

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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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Potato Beet Salad

In 1992, we took our young children to Grand Cayman island in the Caribbean. As all tourists do there, one day we took a boat out to swim with stingrays at Stingray City, followed by picnic on a beach of a local island. So, what do I remember from this adventure? The creamy potato and

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Split Pea Soup

Split pea soup. Easy. Cheap. Satisfying. Healthy. Well, depending how much sour cream you dollop on top… My husband reminded me that he could eat split pea soup every day. The foods I could eat every day are in a very different category, but this soup is what he loves, so I make it for

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Green Goddess Chicken Salad

I discovered this recipe at the Food and Wine website. It’s a recipe for a salad with green goddess dressing, by Melissa Rubel Jacobson. Green goddess is a really wonderful dressing that uses lots of fresh herbs, which accounts for the green color. Sometimes an avocado is included as well. According to Food and Wine,

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Lentil Pheasant Soup

Years ago, this soup recipe was my first exposure to lentils, and I’ve been in love with them ever since. The pheasant I used was some that my husband brought home after a hunting trip. I can’t give any credit for this recipe, it’s that old. But I’ve been making it for a long time,

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Cuban Black Bean Soup

Many years ago my husband and I went to a work party, and the main dish served was said to be authentic Cuban black bean soup. Neither of the hosts were from Cuba, but they did share their recipe for the soup because it was outstanding. At that time in my life I’d just begun

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