A couvillion is in the same family of the Creole/Cajun court-bouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew-like.
Continue reading “Authentic Cajun Catfish Couvillion: A Step-by-Step Guide”
This is a very favorite dish of mine, which I found in Claudia Roden’s wonderful book, “Arabesque”. It is pure Moroccan simplicity which blends the ingredients to create an end result which is much more than the sum of its parts. This dish never fails to impress and it makes the entire house smell wonderful and cozy.
Continue reading “Delicious Moroccan Chicken with Honey and Almonds”
Super rainy here today, so time to bake. Here’s a great recipe to bring the wonderful smell of spices into the house. These cookies are addictive and really do make the house smell wonderful.
Continue reading “Ginger Spice Cookies -Recipe for Rainy Days”
As I’ve mentioned before, I have a large collection of modern, vintage, and antique cookbooks. One of the things I enjoy most is comparing how recipes have evolved over the decades and seeing how cooks adapted authentic dishes to the ingredients available at the time.
Continue reading “Twice-Cooked Pork: From Joyce Chen’s 1961 Kitchen to Today’s Sichuan Pantry”
I got this marinara recipe from a friend’s grandmother. She had emigrated from Sicily in the early 1920’s and settled in the North End of Boston. She wrote the recipe down in a piece of scrap paper with a stubby little pencil. I had that piece of paper for years and then it disappeared. I admit I was pretty upset. I was planning on framing it.
She always had a batch of this sauce going on her stove, and always served it with rigatoni or mezze rigatoni.
Continue reading “Sicilian Marinara Sauce-Workhorse of Nonna’s Kitchen”
This is not a totally traditional Pasta alla Gricia, as made the Lazio region, as it has some additional ingredients, but it’s very good.
That being said, sometimes we can get bogged down between what’s the “real” recipe and what tastes good. I’m a big believer in what tastes good.
Continue reading “Pasta alla Gricia-Pasta with Italian Bacon”
This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.
I liked using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.
Continue reading “Traditional Moroccan Chicken Tagine: A Taste of Marrakech”
On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.
Continue reading “Gai Pad Prik – Thai Chicken with Chilies”
I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.
Continue reading “Vietnamese Chicken With Ginger- Gà Kho Gừng”
Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.
Continue reading “Easy Chicken Lasagna Recipe with No Boil Noodles”