Chicken Marbella is one of those dishes that became incredibly popular during the late 1970s and 80’s. This very famous dish is said to have been created by Shelia Lukens and published in the original Silver Palate cookbook.
Continue reading “Chicken Marbella-Classic Silver Palate Chicken Dish Unveiled”
When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant.
Continue reading “Red Braised Pork, Mao’s Favorite Dish”
If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish, Spaghetti alla Nerano, on Stanley Tucci‘s special, Searching for Italy, I wasn’t initially that interested.
But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to give this a try.
Continue reading “Stanley Tucci’s Favorite Zucchini Pasta- Spaghetti alla Nerano”
This is a wonderful comfort food dish. It is hearty, has lovely flavor and is easy to bring together. It’s sort of a fusion between Swedish meatballs and a Stroganoff mushroom cream sauce and then you add the noodles for a perfect finish.
Continue reading “Easy Creamy Swedish Meatballs and Noodles”
Old-Fashioned Cuppa Cuppa Cake is a beloved Southern dessert made with equal parts flour, sugar, and milk layered with fruit and baked until golden brown. Popularized by the movie Steel Magnolias, this easy cobbler-like dessert can be made with peaches, berries, or even canned fruit cocktail for a simple old-fashioned treat.
Continue reading “Old-Fashioned Cuppa Cuppa Cake Recipe — A Southern Classic”
This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good.
Continue reading “Authentic Chicken Cacciatore Recipe”
Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.
It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.
Continue reading “Delicious French Chicken Fricassee: A Simplified Recipe”Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce.
Continue reading “Delicious Hainan Chicken Rice in a Rice Cooker”
Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed.
Continue reading “Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce”
There are many versions of this classic sauce, Ragu Bolognese, which originated in Bologna.
Some use wine, some use milk, some use wine and milk and some only use a bit of tomato paste, but this is my tried and true version. It is epic, but it is definitely not fast food.
Continue reading “Classic Ragu Bolognese Sauce Recipe: Slow and Delicious”