Chile con carne is one of my favorite cold weather dishes. Over the years, I came up with the following recipe, that became my go-to recipe, but even this one keeps evolving. Continue reading
Fennel is a wonderful vegetable, with a distinctive anise flavor, which is one of my favorites. Its fresh flavor pairs wonderfully with the relatively heavy lamb cut. To enhance this anise flavor, I’ve added fennel seeds and a bit of Ouzo, the Greek anise flavored liquor. Continue reading
This tasty and versatile sauce combines two of my favorite ingredients – peanut butter and coconut milk.
Interestingly enough, both key ingredients are called “nuts”, even though neither one is! The peanut is actually a type of legume in which the pod matures underground, unlike most of the nuts we know, which grow on trees. The coconut does grow on a tree, but is actually a drupe and again, not a nut. Who knows, maybe that’s why they match so well together? Continue reading