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.
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Living in an area where good Chinese BBQ Pork – Char Siu can be hard to find, I found myself wondering, “Why not make it at home?” I’m glad I did. The results were remarkably authentic and, quite honestly, among the best char siu I’ve had.
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Ma Po Tofu is one of the classic dishes of Sichuan cuisine and is traditionally made with ground pork, tofu, chili bean paste, fermented black beans, and Sichuan peppercorns.
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I’ve always enjoyed a good Japanese curry. While totally different than a traditional Indian curry, which I also enjoy, it’s real comfort food. It’s often referred to as the national dish of Japan. Even the Emperor is said to enjoy it.
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This is a very comforting Northern Indian dish and very tasty, with so many layers of flavor. It’s a popular dish in many Indian homes. The charring of the eggplant before being baking is really key to getting that smoky flavor. If it’s more convenient, the charring and roasting can be done the day before.
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Persian cuisine is a world class tradition that deserves more recognition. While I don’t believe its diverse flavors and styles are as widely known as they should be, this classic khoresh offers a perfect introduction.
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This is such an easy pasta to throw together and so rich and satisfying. Sometimes less is more and the basic ingredients can really sing when left to their own devices.
While this isn’t a recipe tied to one specific village or city, it reflects the rustic cooking traditions of central Italy, particularly around Rome.
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Beef Bourguignon is one of the great classics of French country cooking. It’s the kind of meal that would have been slowly simmering on a farmhouse stove or served in a neighborhood bistro on a cool evening in Burgundy. While some versions can be quite elaborate, the heart of the dish is surprisingly simple: good beef, red wine, vegetables, and patience.
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This is a basic recipe that has so many variations. It really can be so many different things. I find it’s handy to use up the bits you have in the fridge.
I’ve made it with leafy vegetables, leeks, onions, tomatoes, smoked salmon, ham, bacon, and all sorts of other vegetables and many different cheeses.
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Sometimes it’s nice to have a dish that allows you to clean out the fridge and use up the bits and pieces. Having a one pan meal is always an advantage for easy clean up
This recipe is perfect for that, as you can substitute any root vegetable and change the herbs by whatever’s around. I’ll share my recipe here, but feel free to experiment.
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