The tradition in the UK of fish battered and fried in oil came from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have prepared fried fish in a manner similar to pescado frito, which […]
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Whether you simply roast these in the oven with olive oil and parmesan cheese, or serve them on a bed of pureed sweet, white or Roasted Bell Pepper sauce, these are way better than ordinary cauliflower.
The texture of aioli is more like butter than mayonaisse. In France it is referred to as “beurre de Provence (butter of Provence)”. Aioli sauce should hold it’s shape like butter when chilled. At room temperature it should be stiff, creamy, and not at all runny. When added to […]
The origin of cod fritters dates back to the 13th century, when King Fernando III besieged the city of Seville, causing food shortages. The besieged seized cargoes of cod and flour stored in the port. They seasoned these ingredients and fried them and the result served as food for […]
“I can’t think of a more perfect dish to make when it’s cold out, and a great way to use up old red wine you might have any open. It can be served with potatoes, or any noodles you have on hand.” — Gerald Addison, Co-Owner and Co-Executive Chef, […]
A thick and creamy, chunky seafood soup with flavors of the sea that’s out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don’t believe it needs it, but it does have more seafood. Fresh seafood […]
Bubble and squeak is a British dish made from cooked potatoes and cabbage, mixed together and fried. The food writer Howard Hillman classes it as one of the “great peasant dishes of the world”. The dish has been known since at least the 18th century, and in its early […]
Perfect for the remaining month or two of this bi-polar spring weather (which I am pretty sure is making any manic actually feel sane). My Monday feelings in Irish terminology: "I’m wrecked and could use a shoulder of whiskey in my coffee."To be honest, if I were in Ireland […]
Soul Food Smothered Pork Chops: It’s been said that all soul food is Southern food, but not all Southern food is soul food (Bob Jeffries, 1969). Both use the same ingredients in their cooking, and recipes for common dishes are very similar. The differences between the two cuisines are […]
Yee Sang, Yu Sheng or Prosperity Toss is a refreshing appetizer consisting various ingredients that is served during Chinese New Year. This dish is believed to bring you abundance and prosperity. The tradition is to toss everything high and it is okay to make a mess. While you are […]
Chef Marc Murphy shares his ingenious way to elevate stuffed potatoes in his cookbook, Season with Authority. Marc recommends getting a female lobster: “You’ll need the roe for this dish, but if for some reason, you get male lobsters, just proceed with the recipe as is, minus the lobster […]
Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, […]
Melting Potatoes AKA Pommes De Terre Fondantes: Thick potato slices that are crispy and brown on the outside and creamy, soft in the middle. You will want to make these delicious potatoes again and again. They are crispy and brown on the outside and creamy on the inside, plus they […]
Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of mashed potatoes and flavored with garlic, crushed almonds, and lemon juice. Extra virgin olive oil is the way to whip it all together […]
This prime rib roast recipe used an easy method to “char” and then “cook” the prime rib roast. The very high temp, in the beginning, starts the cooking process, heats the oven to a high enough temperature to slow cook the roast, and provides a nice char on the […]
Easy baked and healthy chicken with pesto and tomatoes.
Mashed butternut squash and potato topping on a savory base of ground bison and vegetables make the ideal meal for a cold day.
There is no limit to what you can add to a frittata. It’s a versatile dish that can handle most things you throw at it.
By removing the backbone, the chicken can be turned over and laid flat (or butterflied). This helps it to cook evenly and reduces cook time. (It works well with turkey too, make a 10lb spatchcock turkey in just over an hour). Add veggies like carrots, potatoes, or onions and a […]
This is the best brisket you will ever taste. No matter who comes for dinner, they always make sure that I’ll be making this brisket. It is a very traditional dish for Rosh Hashanah and Passover but it certainly is a winner any time of the year for anyone […]
This version of "Eggs Benedict" the eggs are separated and there are lots of versions based on history, taste and style. In our recipe, we favor the version we got at Sam's Anchor Cafe in Tiberon, Steve, the owner told me how they do it. so well. The secret is […]
Chicken tagine is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and lemons.
This is hands down the best way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture.
This is a great cold-weather meal,“ says Bettina Turner from Kernersville, North Carolina. “I love it because everything‘s in one pot
“These potatoes present really well and are healthier than fries. They have crispy edges with centers as creamy as mashed potatoes. A must try!”