This recipe for a Moroccan tagine of Chicken with Preserved Lemons is fun to make and will transport you!
This classic Moroccan ingredient comes from a time before refrigeration. Simple and delicious, give it a try!
Recently my son Andrew discovered this video recipe for hot pepper sauce. Chris de la Rosa at Caribbean Pot has a great website on Caribbean food
This is the first post in a new series, “The History in My Grandmother’s Recipe Boxes” I grew up eating a lot of Polish food
For years I have tried to make the dessert pictured above. There are lots of desserts that I consider a variation of a pie. There
So easy to make, so traditional! This year I sautéed the cabbage instead of the traditional boil. I paired it with a Guiness and we
This dish was inspired by my friend and excellent blogger, Julie Balutis My version is pretty simple, a soft boiled egg in half an avocado
After a late and raucous night, this morning called for a large pot of coffee and a rejuvenating breakfast. Everyone has their own hangover remedies
Finally trying this cedar plank that I’ve had in the cabinet for a while any tips?
For years I have seen this seasonal specialty at the fish counter in my grocery store. I have heard about it in restaurants and food
The week began with a national tragedy at the Boston Marathon. It struck a personal note because my sister Jane finished the race about 10
This is my own composition and, in my opinion, restaurant worthy. The flavors and textures really come together. It is barley simmered in chicken stock
My own creation, grilled chicken breasts and Cajun grilled red onions on fresh baby romaine with a Caesar style dressing!
This rather uninspired vegetarian plate takes on a whole new personality with the addition of one of life’s simplest foods! TT
Steamed Clams with Bacon and Swiss Chard This dish was inspired from a similar one I had in a restaurant. The next day the grocery
The brisket is possibly my favorite cut of beef. It begins as a touch stringy piece of meat that one can barely get a
Good soup comes from good stock, and clam chowder is no exception. This recipe starts with fish stock from scratch.
Gernerally speaking I respect when people say they don’t like a certain food, and beets are not everyone’s favorite. I am not one to say,