Archives for February 2013

One-Pot Wonder, Asian Style

I marvel how all kinds of foods are available in our supermarkets.  Yes, you may need to go down that aisle you rarely go down, but do it, and you can make Asian Noodles with Shrimp and Bok Choy from my new book One-Pot Wonders.  There’s a lot of ingredients but it’s just one thing […]

Cook-Coquus Arrives

Cook-Coquus simply means cook-cook, the first cook being English and the second cook (coquus) being the Latin nominative case for “cook.” Cook-coquus will be the regular blogging face of Clifford A. Wright. That’s me. If you would like the archive of Cook-Coquus then please visit and if you would like to read my regular […]

Home Cooking Creates Mutton to Remember

Home Cooking Creates Mutton to Remember by: Clifford A. Wright 2.5.13 – The most memorable food for me is the food eaten in someone’s home. The label “home cooking” has an alluring panache, and it seems oxymoronic for some restaurants to claim they serve “home cooking.” Intellectually, restaurant cooking doesn’t interest me as much as […]

Homemade Italian Sausage

How to Make Homemade Italian Sausage This is the classic Sicilian recipe for sausage, salsiccia fresca, fresh sausage, the ur-recipe to what is sold throughout the United States as “Italian sausage.” In Italy, families, especially in the south, still make their own sausages frequently.

What is Couscous and How Does One Prepare It?

Couscous is one of the staple foods of the Maghrib (western North Africa). Couscous is made from two different sizes of the husked and crushed, but un-ground, semolina of hard wheat using water to bind them. Semolina is the hard part of the grain of hard wheat (Triticum turgidum var. durum), that resisted the grinding […]

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