Succotash is a tasty American dish, which has many variations, and is often served at Thanksgiving dinner. All the variations start with a basic mix of corn and Lima beans (or other types of beans). The combination of grain and legumes is highly nutritious, as it contains all the essential amino acids. Continue reading
Tuna salad is too often a boring and heavy blend of canned tuna, mixed with too much mayonnaise, a bit of celery and not much else.
The version I have for you here is tastier and healthier: Continue reading
When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days. Continue reading
If you get up in the morning and feel like having some fresh bread that doesn’t require lots of work, these quick “all in one bowl” savory muffins are the answer. Continue reading
Tomatoes-peppers sauce, or “Salata Kocha” (i.e. “cooked salad”), as it is known in Ladino, is a condiment that can be found in any Sephardic household at any given time. Continue reading
I have a weakness for cornbread. The crumbly texture, the salty yet somewhat sweet flavor, the fact it is so versatile – all these make cornbread one of my favorite breads. There are plenty of recipes for cornbread, including on this blog, however, I think you’ll agree there is always room for one more.
Crab cakes have so many variations, but there is always room for one more. While I love the Maryland style crab cakes, which consist of mainly crab meat with a small amount of ingredients, sometimes I find them too bland and feel like adding other flavors to them.
Here is one of my variations, Continue reading
This rustic dish, of beautifully roasted chicken with potatoes and other vegetables, makes entertaining of a fairly large group of guests an easy task. Everything is prepared in advance, and then roasted in one pan about an hour before serving.
As I’m taking a few days off blogging, I once again opt to re-blogging an earlier post, which most of you probably have missed. It was posted 2 years ago – hard to believe!
See you next week with a new post.
Fresh corn season has just begun and it’s time to put this great and versatile ingredient into good use.
The best thing to do with fresh corn is, of course, to eat it as is. Yet, as the cooked corn isn’t as tasty after refrigerating, I usually end up scraping the kernels from leftover ears and use them in salads, pancakes or muffins.
The following muffins are easy to make and the result is tasty, colorful and nutritious. They are perfect for breakfast, brunch, light dinner or as a snack.
How to cook fresh corn: If you’re lucky enough to get some really fresh corn, make sure to not to overcook it. Just place it in a large pot, add water (don’t add salt, it will harden the kernels), cover and bring to the boil. Turn off the heat and let cool in the water. That’s all the cooking you…
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In Mediterranean and North African cuisines, there are many versions for eggplant salads that start with roasted eggplant that is further cooked with additional vegetables and flavorings, and served at room temperature.
In the recipe here I “mixed and matched” my own version. Continue reading
After the fairly time consuming stuffed cabbage recipe of last week, it’s time for a quick and easy “all in one pan” kind of dish, that you can fix in almost no time. Continue reading