Archives for 2015

Pumpkin Inspiration from Tunisian Jewish Cuisine

Tunisian Jews traditionally ate the same way as the Muslim population, that is, they ate little plates as part of a meze table, or what was called an ādū, a Tunisian Arabic expression for meze, an assortment of olives, relishes, pickles and prepared food served on small plates as an entire meal or to nibble. […]

4 Antipasti To Capture Bell Peppers’ Peak Of Perfection

Eating seasonally has been the rule of thumb for cooks for millennia. But if you were to read the food blogosphere, you would think that it was just discovered. And now that we are in the early fall, there are certain foods you can tell are in season because they’re inexpensive and abundant at the […]

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. […]

Early Fall Cast Iron Skillet Dish

Early fall in New England where I lived for 15 years is certainly different than early fall in southern California where I live now.  The leaves turned to their gold, auburn, and red hues while the weather was a bit cooler.  In southern California it can still be hot in the early fall and we […]

Grill Fruit for Dessert

I’m the kind of cook who utilizes not only every morsel of food in inventive recombinations, but who just hates to use a load of charcoal to fire up a barbecue grill for 30 minutes only to cook an 8 minute steak.  So I often prepare other foods for grilled tidbits, for appetizers, and even […]

Grilled Sausage Skewers for an End of Summer Grill Party

One way I like to grill when having a grill party is by not having all those blazing hot coals go to waste. What I mean is that here you’ve got a nice fire going so why not continue to cook on it–not just your steak but appetizers too.  By the way, although I’ve written […]

Labor Day Grilling Ideas: Grilled Stuffed Chicken Roll-ups

In the region of Campania in Italy, in older times, rural folks always had chickens running around their yards and gardens and the popularity of egg and chicken recipes abound. In this delightful recipe, an involtini or roll-up, a flattened chicken scaloppine stuffed with a mixture of fresh bread, nutmeg, garlic, and mortadella, and wrapped […]

Oyster Heaven, A Simple Recipe with a Big Bang

Every now and then I get an urge for a particular taste–almost the way pregnant woman get an urge for a particular, and sometimes weird, taste.  This is how this recipe came about.  I wanted oysters and I wanted them creamy and I wanted them hot. I had several Hood Canal Pacific oysters leftover from […]

Beautiful Broccoli Salads for Your Summer Grill Party

Summer is a time for grilling and one dilemma the cook faces is what side dishes are to be served. Because grilling usually requires our attention it’s nice to have already prepared side dishes. One of my favorite choices are vegetable salads that can be prepared ahead of time and served at room temperature. Broccoli […]

4 Quick Tricks Banish Boring Summer Salads

The grill is blasting away, people are licking their chops, and you’re asking yourself, “what sides?” A great approach is a salad, of course. But why stop at merely one salad? And too often that salad is one of the heavy mayonnaise-based standbys, macaroni salad or potato salad. An approach I love is four salads, […]

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