A Fondue Party, Done Properly, In The Swiss Way

For years many foodies (even before there were “foodies”) thought of fondue, that classic dish of melted cheese for dipping, as gastronomically corny. This was especially so between 1975 and 1995, when fondue was so dated that the only fondue set most people had was the one in the attic leftover from their parents’ 1950s […]

Soul-satisfying Baked Rigatoni for a Cold, Blustery Day

On a cold blustery day, my kitchen beckons and I look forward to spending the day assembling this baked rigatoni dish. I imagine you’ve looked at the ingredient list and maybe thought “no way.” I suggest you think like a cook who sees the list and thinks “Look at that ingredient list! Isn’t it great? […]

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 […]

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 www.cliffordawright.com and if you would like to read my regular […]

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