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From traditional Southern baking and treats to experiments in haute cuisine and a little bit of everything in between! Join us for recipes, food history, stories and tips on turning out great dishes!
When most Americans think of pesto we tend to think of the green pesto or Pesto Genovese which is made with fresh basil, olive oil, pine nuts and cheese. However, the different regions of Italy (and indeed many towns) have their own pesto recipes and (read full article)
This was a foray into new cuisine in our house. I'd seen a recipe for couscous on Ina Garten's show several weeks ago and thought it looked like a very easy and unusual dish to try. So, the other day I bought some bulk couscous at Sunflower Market. (read full article)
If you enjoy "Chinese" food then you'll love this rather easy recipe. It features a boneless, skinless chicken breast marinated in soy sauce, olive oil and Dijon mustard that is then given double duty as a sauce. Combined with a quick stir fry rice a (read full article)
A few nights ago I was slicing a bell pepper to saute and thought it would be nice to use some for stuffed peppers. I hadn't given it a lot of thought but finally decided to adapt a recipe I'd had for Indian Mashed Potatoes (Mash Aloo) to a stuffed b (read full article)
As we were preparing our Indian dinner the other evening, Sandy and I were discussing the fabulous smell and taste of the Garam Masala spice mix. I thought it would make an excellent ingredient for a spice cake or spice cookie with its interesting bl (read full article)
As our New Year's Resolution, Sandy and I made a pact that we would get together at least once a month for a couples night. This month we decided to do a homecooked Indian dinner since Michael bought a new Indian food cookbook for me. It's Madhur Jaf (read full article)
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