Family traditions led to an unusual name for a quick, easy-to-make Italian staple that crosses cultural boundaries.
This sauce, which works in all manner of Italian dishes calling for red sauce, blends thinking of Sicilian and Northern Italian former in-laws. It’s loaded with meats, but you can reserve sauce without meat, too. I’ve thrown in ideas for a vegetarian, too. Feeds a small army. Freezes well.
This creamy, tangy, tasty nonfat yogurt needs only two ingredients, a little time and patience and an Instant Pot. It’s fermented food and “good medicine.”
One word: umami. Two words: or not…. Either way, this is a fabulous base stock that uses a few items and scraps to inject flavor into many different dishes. It’s also open to variations.
This recipe has been on my “to do” list for a year. It was a great way to close out my first year, because it debuted at a lovely celebration of another milestone: my stepdaughter’s college graduation.
In search of salad sides for Cuban meals, I discovered a cabbage slaw with Cuban flair—a Mojo dressing with some added zest.
A classic Cuban dish infused with a marinade of garlic tempered by citrus and a hint of other seasonings—with a vegan option. Bonus? Two ingredient-dish.
Slaw served with a side of science. Royal Cabbage Slaw is not only delicious but also has some interesting chemical properties.
Dill relish and a handful of fresh ingredients bring canned chicken to life for a quick meal that’s sure to be eaten up as quickly as its made.
Dip into some strawberries with this easy-to-make dip that also works a a spread and pairs well with many things. It looks great on a charcuterie board and at the table.