There’s nothing worse than a slice of really mediocre pizza. I view that as such a waste. When I want to indulge in something full of cheese and carbs, I want it to be worth it! Pizza dough should be crisp yet chewy yet light and full of flavor and unfortunately that’s rarely what you get at most restaurants or chain pizza shops.
I’ve been following with interest Mark Bittman’s Opinion pieces about the state of America’s food landscape .
My introduction to spaghetti alla carbonara was nothing less than ignoble. In the early ’90s, I encountered the recipe in a low-fat, low-cholesterol cookbook I had borrowed from my friend Diane, a stick-thin Stairmaster mistress. Diane, who has an impeccable palate, nonetheless wanted slim-down versions of her favorite dishes during the week so that she could splurge on the real thing during weekends.
You can easily double or triple the recipe for a larger group or for make ahead leftovers. Ingredients 1/3 pound of bacon (about 5 thick slices), cut into 1-inch by 1/4-inch strips 1 medium-large yellow or white onion, chopped (about 1 1/4 cups) 2-3 large carrots, diced (2/3 cup) 2-3 large ribs celery, diced (2/3 cup) 1 teaspoon ground cumin 2 cloves garlic, minced (about 2 teaspoons) 1 pound brown or green dry lentils, rinsed and picked over to remove anything that shouldn't be there (like a small rock for example) 3 cups water 3 cups chicken stock* (can sub water for a total of 6 cups of liquid) 1/2 teaspoon dry thyme 1 bay leaf 1/2 pound Italian sausage (mild, sweet, or spicy, your choice) or smoked sausage, in links (about 2-3 links) 1 teaspoon sherry vinegar (can sub cider vinegar) 1/4 cup chopped fresh parsley, with a little extra for garnish
Salt Cod Basque Style Recipe.
total prep 180 calories/serving
Ingredients 2 tablespoons olive oil 1 large onion, chopped 4 garlic cloves , minced 2 pounds ground chicken 1 teaspoon salt, plus more for seasoning 2 tablespoons ground cumin 1 tablespoon fennel seeds 1 tablespoon dried oregano 2 teaspoons chili powder 3 tablespoons flour 2 (15-ounce cans) cannellini or other white beans, rinsed and drained 1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces 11/2 cups frozen corn, thawed 4 cups low-sodium chicken stock 1/4 teaspoon crushed red pepper flakes Freshly ground black pepper for seasoning 1/2 cup grated Parmesan cheese 1/4 cup chopped fresh flat-leaf parsley Directions
One of the things I love about making soda bread is that it is just so darn easy.
Have you ever had Anadama bread? It’s a traditional dark yeast bread from New England.
When I put the call out a few weeks ago for July 4th grilling suggestions, Simply Recipes reader Chuck mentioned bacon-wrapped shrimp. I’m sure this is a standard fare for many of you, but I can’t remember ever eating bacon-wrapped shrimp, let alone making it.
Are you a risk taker?
In Bahia in Northern Brazil, there is a savory fish stew called “Moqueca” that they make with local fish. Fernanda Guimaraes Rosa, who writes the Brazilian food blog Chucrute com Salsicha , brought a Vancouver friend’s salmon version of Moqueca to party a while ago, and it was wonderful, my favorite dish of the day. The salmon is marinated first with lime juice, paprika, and cumin, and then simmered with onions, tomatoes, and bell peppers, in coconut milk.