Moving eastward – to Moscow, in fact – we’ll stop at the historic home of the Tzars and learn learn the aristocratic secrets of Noodles Romanov. My recipe is very simple and yields a rich, Creamy, Buttery, Garlicy side dish that goes well with almost any protein entrée. Think of it as Russian Alfredo…Read More →
We’ll leave Italy for a while and cross the Alps to the general vicinity of Eastern Europe for a look at a classic Stew. Hungarian Goulash may be the most misunderstood of Stews, Hungarian Goulash is neither ‘hot and spicy’ nor is it hard to make. And it’s great over egg noodles…Read More →
Sticking to our Italian theme for one more recipe, I herewith present my take on Veal Piccata, another classic dish that home cooks often avoid. Sharp readers will note that it has some things in common with our Chicken Parmesan. More about that, and some swap-meet magic, later…Read More →
Here’s another great Italian dish that home cooks often avoid because they think it’s too exotic or complicated. I think it’s a great alternative to the usual Roasted or Fried Chicken and carries with it a nice ‘fine dining’ cachet. For the cook, it’s quick and easy and pretty much foolproof…Read More →
On the weekend, we inaugurated a new series – Classic Dishes made easy. We’ll follow up the initial offering, Pasta Primavera, with another Italian favourite, Spaghetti Bolognaise. It’s a benchmark and a standby for many when they try a new Italian restaurant – and it can be a staple for you!Read More →
All play and no work makes Jack (O’Lantern) a dull Gourd. If you’ve been going out several times a year to buy cans of Pumpkin Purée for holiday feast day pies, stop! It tales only a little effort to turn your Hallowe’en Jack O’Lantern into a year’s supply of pie filling in-the-raw.Read More →
Some of the most exotic-sounding and most delicious-tasting dishes we every come across are actually quick and easy to make. You just have to know how! So, I’m starting a series today revealing the secrets behind some of the world’s most famous dishes in hopes that you’ll try them…Read More →
Edible flowers burst on the scene a decade ago as garnishes on Classic French and Nouvelle Cuisine dishes. But their use goes way back, some – like Lavender – for hundreds of years. And you can actually grow many at home or gather them in the wild, depending on where you live. Read More →