This Tomato Goat Cheese Tart is my home lockdown project. During the pandemic lockdown, I expanded our small low-maintenance, urban perennial and shrub garden in Chicago by tucking in a few pots of tomatoes and herbs. This small pot enhancement to our garden provided a welcome diversion between streams of on-line activities. The herbs — …
Several years ago, as I was searching through youtube’s food videos in the middle of the night during a bout of insomnia, I stumbled upon a Pizza Rustica recipe on Silvia Colloca’s Cook Like an Italian channel. What caught my attention was that this pizza was not the usual red-sauced, mozzarella-covered disk, but a crispy-crusted …
On a recent visit to my daughter Sophia in New Orleans, I discovered in her pantry nine tiny tins of anchovies she purchased several months ago to add rich umami flavor to certain savory dishes but she was unsure how to use the remaining tins. Various recipes came to mind for sauces, dressings and pasta– …
Pissaladière – French Onion, Anchovy and Olive Tart Read More »
In exploring the cultural histories of diverse foodways, it’s fascinating to discover how common ingredients traveled across the planet from their place of origin to distant locations, opening new vistas for cooks worldwide. This Torta Polenta is a product of such migration and is one of my beloved fall dishes. Its elegant preparation brings together …
Some people remember the places they visited by what they saw or the people they met. I catalog my travel memories by locations of memorable food and those without. History and culture often draw me to explore a place, but I rarely travel for just a specific dish or restaurant. Once there, however, food and …
I’ve had an affinity for noodles of all kinds since childhood and when I find a new recipe, I’m eager to experiment.* This Pasta Rotolo with Sausage, Spinach and Mushrooms is another variation on that theme. I’ve made pasta by hand for years. My trusty 35-year old Atlas 150 pasta machine has produced fettucine, linguine, …
Pasta Rotolo with Sausage, Spinach and Mushrooms Read More »
This colorful Roasted Summer Vegetable Terrine makes a great meal on a hot day. It features roasted zucchini, red and yellow peppers and eggplant layered with basil, parmesan and garlic flavored cream cheese and provolone. It is a mid-summer showstopper as a flavorsome starter to a dinner of grilled fish or celebratory lunch. I have …
The inspiration for this Roasted Beet and Feta Tart comes from a Norwegian recipe web site* that I occasionally check for ideas. I was attracted to the accompanying photo of a deep red and yellow tart, and the fact that it included beets, a beloved vegetable, and feta, a flavorsome cheese. I have cooked with …
With the holiday season fast approaching, I am determined to ease the stress of entertaining family and friends. As I was preparing for my annual holiday cookie baking, it occurred to me that I should experiment with savory rye crackers, which can be baked ahead like cookies and which can be a base for hors-d’oeuvres …
l never thought of eating cold mashed potatoes flavored with various citrus juices and hot peppers as a salad or appetizer until I discovered la causa rellena (literally translated as “the stuffed cause”) in Cusco, Peru’s imperial city high in the Andes Mountains. Until I traveled in Peru, I was dismissive of leftover mashed potatoes. I …
Peruvian Causa – Colorful and spicy mashed potato starters with chicken or shrimp Read More »