This is the most famous of all the Corsican soups. The soup is simply called minestra which in the Corsican culinary pantheon is simple soupe paysanne, country soup. Although it’s called a soup, it’s meant to be so thick you could eat it with a fork. Shepherds would take some leftover with them into the […]
Potato Gratin with Swiss Chard is for Wintertime
February 6, 2017 by Leave a Comment
Potato gratin is one of those preparations that speaks to people. When a gratin comes out of the oven it is one of the most inviting foods. It’s also a dish perfect for winter. Swiss chard developed from the beet and was first mentioned in a book about plants published in Basel, Switzerland in 1596. […]
3 Lusty Beans and Greens Recipes for Winter
February 16, 2016 by Leave a Comment
In traditional Mediterranean cooking, dried beans are typical winter foods that are often combined with winter greens and root vegetables such as Swiss chard, spinach, squash, potatoes, sweet potatoes and others. There is a delight in these kinds of dishes not only because they’re delicious, but they are satisfying and healthy too. These three are […]
Good Fortune with Black-eyed Peas
June 15, 2014 by Leave a Comment
How did the black-eyed pea become a symbol of good luck? No one knows for sure but a good guess is that an ancient farmer, through practical experience knew that spent black-eyed pea plants could enrich his soil and therefore he considered them good luck. As with all legumes, black-eyed peas have nitrogen-giving nodules on […]
Swiss Chard the Andalusian Way
May 23, 2013 by Leave a Comment
Extolled for its large leaves, colorful stems and ruggedness, both as a plant and as a vegetable, Swiss chard surprisingly remains intimidating to some home cooks. READ MORE
for 
Recent Comments