Clearly the translation will not sound appealing, as Ribollita means reboiled. Who would like a bowl of reboiled for dinner? Doesn’t sound quite as appealing when translated. Even better, the consistency of this “soup” is thicker and well, more mushy than soup, so who would like a bowl of reboiled mush for dinner? If you’ve … Continue reading
Traditional Carbonara does not have peas or cream, onions or garlic, but this is the version that our family loves, and since it has bacon and eggs…what else could we call it?
As I understand it, Al Pastor refers to the method of cooking sliced pork topped with fresh pineapple in a vertical roasting style similar to shawarma, however, we are accustomed to referring to anything marinated with chiles, spices and pineapple as Al Pastor. Pork shoulder marinated overnight and then roasted whole, fork pulled apart … Continue reading
While cooking Indian food for dinner, I realized that the Chana Masala (garbanzos) already contained many of the same spices required for Bainghan Bharta, (Indian roasted eggplant) such as tomato, turmeric, garam masala and dried coriander. So, one mushy dish was enough, we certainly didn’t need two mushy dishes with identical flavors. This version … Continue reading
The zing of lemon and garlic plus a few shallots and spices work together to create a bright and smoky marinade for grilled chicken. We currently lack access to a barbecue, or backyard for that matter, so we cook the chicken on a stovetop grill pan (which has ridges to leave grill marks on the … Continue reading
I love love love cilantro. Swap out basil for cilantro and then replace pine nuts with smoked almonds!
Leftover baked (not boiled) potatoes are a huge time saver. No roux, slurry or béchamel required for this super easy bowl of happiness. Each person can still customize flavor toppings as if personalizing his or her baked potato.
Smoked paprika pushes the otherwise standard hummus recipe over the top!
This minestrone-like veggie, bean and pasta soup gets its red color from tomato paste. Jackson coined the name for this soup at age 3, which is admittedly easier than veggie-white bean-pasta soup…so it stuck.