I’m a big fan of southern style green beans . I like the flavor and texture of “snaps” as we used to call them. This is a little more fancy than my grandma made, but the same smoky, meaty flavor is all there.
Continue reading “Southern Style Green Beans Recipe with Pancetta/Italian Bacon”
This is classic Neapolitan cuisine. The traditional Pasta Genovese recipe is made with beef, but some Italian Americans make a sausage version. Almost impossible to find either version on a US restaurant menu. Simple food, that is incredible. It’s all about the onions. I was shocked by the amount of onions, but many recipes call for even more. Low and slow is what develops the sweet flavor.
Continue reading “Neapolitan Pasta Genovese-Italian Comfort Food:”
I first saw this beans recipe in Bon Appetit and was fascinated. It used interesting ingredients combined in a unique way and I had to try it.
Continue reading “Marlow and Sons Butter Beans with Garlic and Tomatoes”
Yes, you can make your own mac and cheese and it’s vastly better than store bought. Be creative with your choices of cheese. I’ve used smoked Gouda, Gruyere and even Blue Cheese. There are no solid rules here.
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When I’m craving this dish, nothing else will do. This a true Thai comfort food.
Normally, it is served over steamed jasmine rice as a one plate meal. It’s not typically a breakfast food, but rather a quick meal often purchased from a street vendor or whipped up by your Mom.
Continue reading “Authentic Thai Omelet-Kai Jeow Street Food Recipe”
This Mango Corn Black Bean salad is wonderful and really great as a side dish for a picnic or a BBQ. The refreshing lime juice dressing really works well and the complete lack of fat was a wonderful side benefit. I’m always willing to cut fat as long as it doesn’t cut flavor.
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This produces some of the best marinara sauce with meatballs I’ve ever tasted, because the sauce actually cooks the meatballs. That’s right, they’re not browned first, just dropped into the simmering sauce and cooked until done.
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Coq au Vin is a staple in bistro menus all around France, and it is a favorite dish of mine. There are so many complicated ways to make this, but I have discovered that complexity does little to add to the flavor – the key is slow cooking.
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This versatile dipping sauce called Nam Pla Prik or sometimes Prik Nam Pla is perfect with any Thai meal and great on Thai style omelettes, rice and noodles dishes, spring rolls and Gai Yang (Thai BBQ Chicken).
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I first had this dish in Amsterdam at a small Dutch restaurant off one of the canals in the Jordaan. This is a quaint area of canals, old homes, wonderful shops, and brown bars. I remember sitting by the window, watching the boats glide through the water as I enjoyed a steaming plate of this delightful chicken dish and a cold Dutch beer.
Continue reading “Dutch Grandmother’s Chicken Recipe- Kip Grootmoeder”