Ceviche is it’s own food category and includes many variations. Marinated in lemon or lime juice with the added heat of pepper, this sea salad can be made with fish, shrimp, scallops and many other seafoods. The recipe below is adapted from my family’s vintage 1970 Junior ... [Read More] [1 Comment. Please leave another.]
Gritty Corn Dodgers
Gritty Corn Dodgers substitute nicely for crackers when you need a hearty base for juicy appetizers like ceviche or caponata. They also make a grainy, salty "cookie" accompaniment with soups and salads. These Gritty Corn Dodgers are adapted from the Joy of Cooking. Gritty ... [Read More] [3 Comments. Please leave another.]
Penne with Slow-Simmered Alla Vodka Sauce
This tomato-based pasta sauce, enriched with heavy cream and Parmesan cheese, pleases all palates. Kids love Alla Vodka Sauce's comforting creaminess. Adults enjoy its rich mix of slow-cooked flavors: The sauce includes diced celery and carrots sharpened by cooked-off ... [Read More] [Leave a comment]
Old-Fashioned Coleslaw Recipe
This rough-chopped, peppery coleslaw tastes nothing like deli versions. I’m a fan of short-cuts, but sometimes taste trumps convenience: For the freshest tasting, nicest textured slaw, don't use a food processor to grate your cabbage and carrots. Machine grating makes the ... [Read More] [4 Comments. Please leave another.]
Romesco Sauce
Ground almonds and bread crumbs give Romesco Sauce a rich graininess and texture more like pesto than "sauce." Savory and substantial, with added heat and smokiness from paprika and cayenne, Romesco Sauce makes a delicious appetizer when spread on Bruschetta or ... [Read More] [4 Comments. Please leave another.]
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