In my list of perfect meals, steamed mussels is always near the top. With a bit of wine, herbs, plenty of garlic, tomatoes, and fresh mussels an exceptional meal awaits. Keep Reading!
There is something intriguing about black-colored foods, perhaps, it’s because they are not something we get our mouth’s around everyday. Most commonly, there is chocolate, espresso, black beans and Beluga lentils, but even less common is squid ink pasta, charcoal bread, black garlic and black quinoa. Rarer yet are black chickpeas or ceci neri. Keep Reading!
If I didn’t have your attention at “porchetta”, then you’ve got to keep reading. Go ahead, drool over the photos and imagine this succulent and flavourful pork tenderloin disguised as a laboriously prepped porchetta coming out of your oven in 45 minutes or less. Keep Reading!
This very simple recipe produces one delicious meal. Cooking cannellini beans very gently in a heavy bottomed pot or casserole dish for several hours on the stove or in the oven, results in a taste that can’t be passed up. Keep Reading!
A staple on Pugliese tables Fave e Chicoria, a puree of fava beans topped with wilted chicory is a fundamental farm style meal that’s cooked in country kitchens from the hill towns scattered throughout Italy. Keep Reading!
You know when you happen upon something unfamiliar and then you encounter it repeatedly? I called it serendipity or fortunate happenstance, but science has another term for it, the Baader-Meinhof phenomenon. Mine is currently banana blossoms. Keep Reading!
Today is Mardi Gras and there really is no better way to celebrate than with food. Without a trip to the grocery store I was able to pull together a Creole-Southern classic: Okra Gumbo. Keep Reading!
An Italian classic layered with love. This is a riff on Nonna’s infamous lasagna. I grew up on classic American lasagna made with cottage cheese, tomatoes, ground meat and Mueller’s lasagna noodles, the ones with the curly edges. It was good, but then, I had my first taste of Nonna’s lasagna and that’s it, American lasagna hit the back burner. Keep Reading!
If you can fit it all in one dish, call it a casserole. The beloved retro dinner that touched the hearts of housewives across America is back in a big way. We have 29 revamped one-pot meals that will not only have your taste buds reeling for more, but they’ll save you time and effort too. Keep Reading!
Patois chef Craig Wong devotes his latest restaurant to Hainanese comfort dish Keep Reading!
Here’s to you Amatrice: Keep Reading!
These BBQ Pork Polenta Bowls with Pineapple and Guacamole popped up in my Instagram feed and totally grabbed my attention! Bright, bold and fresh flavors simply bursting off of my screen, how can one resist!? Keep Reading
Sometimes a slip of the hand creates a culinary perfection, just like, chocolate chip cookies, the upside-down French dessert, tarte tatin or Worcestershire Sauce. As history tells it we can add farinata to this great list of culinary accidents:
I just had one of those “why didn’t I think of that” moments! Why not polenta? It’s such a versatile grain that can be eaten at breakfast, lunch or dinner! Commonly known as a boiled porridge made from cornmeal you would be surprised at the many things you can do with a pot of hot, creamy, cheesy, corn-studded polenta.
Healthy, quick and the perfect blend of spice to warm the chilly onset of Fall and Winter.
Fried Eggs with Spicy Tomato Harissa Sauce may become your new go-to comfort food!
Harissa is a versatile Tunisian condiment, typically sold in tubes or jars, yet it can easily be prepared at home: Blend red chili peppers into a thick paste with the addition of garlic, olive oil, and aromatic spices such as cumin, caraway and coriander. Depending on the heat level of the peppers, a spoonful of harissa can go a long way!
Fried Eggs in a Spicy Tomato and Harissa Sauce with Crusty Bread
- 1 tsp olive oil
- 1/2 onion, minced
- 14.5 oz can tomatoes
- 2 tbsp prepared Harissa, add more if you like it spicier!
- 4 eggs
- salt and pepper, to taste
- 1 tsp fresh chopped parsley, chives or cilantro
Heat a large non-stick skillet over medium heat, add the oil then the onion and saute 2 to 3 minutes. Add the tomatoes and harissa. Increase heat to medium-high, and simmer 3 to 4 minutes to reduce the liquid.
Now, turn the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Garnish with chopped parsley, chives or cilantro. Serve with good, crusty bread!