Jambalaya Will Make Everyone Happy

Jambalaya is a rice dish famous in the Creole cooking of Louisiana, a kind of Louisiana version of the Spanish paella.  In the Creole cooking of jambalaya, a cooking associated with New Orleans, they make it “red” through the use of tomato paste and/or tomatoes while in Cajun cooking, the cooking of the Acadians from […]

Mac and Cheese for Halloween

Since the Kraft Company put it in a box in 1937 every American kid grew up with macaroni and cheese.  There can be no doubt that its ultimate origins are Italian, as one finds macaroni and cheese recipes from the late thirteenth century in southern Italy.  But the American macaroni and cheese has two main […]

Make Clam Chowder Properly–As They Do On Cape Cod

In “Chowder” the title of chapter fifteen of Herman Melville’s Moby-Dick or The Whale, we find Ishmael and Queequeg on Nantucket when they stop in at the Try Pots, an inn where Hosea Hussey was known for his famous chowders. Arriving tired and hungry, they expressed their desire for chowder and when asked by Mrs. […]

Cook with Cast Iron: Griddlecakes with Blueberries

My Craftsy.com class on Cooking with Cast Iron will launch shortly and I encourage you to check it out and start cooking with cast iron.  In fact click on this link for a free giveaway class compliments from me.  One of my favorite uses of my cast iron griddle is for making griddlecakes.  A griddlecake […]

Savory Ginger Pumpkin Mash, A Bit of Pilgrim Pride

There are basically three approaches to devising a Thanksgiving menu. In the first, the foods are typical of New England where the first thanksgiving was celebrated some 250 years before it became a national holiday with a capital “T” in the mid-19th century. In the second, families follow local and regional traditions. Or, if they […]

This Year, Try a Corn Dish from the First Thanksgiving

Although there is no menu of the first harvest celebration that is usually called the first Thanksgiving, there are some sound ideas of what foods, if not precise preparations, were on the table. Between 1620 and 1621 Edward Winslow, who arrived on the Mayflower and was a leader of the English settlement at Plimouth, wrote […]

Three Dinners in One from a New England Classic

Careful thought can ease your workload considerably, if that’s how you think of cooking, by squeezing three dinners from one initial cooking. It’s a novel way of viewing leftovers in that you’re not using them so much as you are making leftovers to be used according to a plan. First, in the method that follows, […]

Want Authentic Clam Chowder? Can’t Go Wrong with Cape Cod.

Of all the foods I get defensive about, clam chowder is high on the list. There are certain preparations that are so iconic, established and regionally rooted that I think it’s nonsense to say “oh, there are many interpretations.” In fact, I believe the parameters of what constitutes a proper clam chowder are quite narrow. […]

Cajun Oyster Stew

There are two oyster stews from Louisiana, Cajun-style and Creole.  The difference is that Creole cooking is typical of the city, that is, New Orleans and it is made with cream and milk.  Cajun-style is a country-style, that is, Bayou-style made not with cream but with a dark brown  roux.  This recipe is adapted from […]

Famous Foods of Iowa! No Kidding

I know that the title of this post sounds like a parody, but in researching the answer to the question “Does America have regional foods of note?” I came across the Iowa Pork Tenderloin Sandwich when I was writing my latest book ONE-POT WONDERS. I wanted to find a pork dish from America’s heartland that […]

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