Pastitsio
Classic Greek Pastitsio for anyone who wants a meaty layered casserole with a savory twist. The meat can be ground beef or lamb (with an addition of pork for flavor and juiciness) and it’s cooked with onions, garlic, oregano, and a pinch of cinnamon. Add a can of fire-roasted tomatoes, some red balsamic vinegar, pour…
Turkish Rice Pilaf
So what’s special about Turkish Rice Pilaf? Turkish Rice Pilaf is all about the flavor of the rice and the variety of added ingredients. Those come from coating the rice in oil and steaming it in a rich broth as I do in this version. This is just the simplest version with chicken stock, orzo,…
Shrimp Creole
If you crave a rich traditional Shrimp Creole keep reading! This will wake up your taste buds with lots of thyme, garlic, and three kinds of heat from red pepper flakes, to black pepper to cayenne. And this version offers the option of homemade shrimp stock or one with bottled concentrated stock. So let’s get…
Balsamic Deviled Eggs
Let’s talk Balsamic Deviled Eggs and deviled eggs in general. They’re an appetizer table cliché but one that is almost universally liked. You’ll end up making them for the holidays so what you want is something easy to peel and prepare, and this is it. The five ingredients are the eggs, the mayonnaise, flavored balsamic…
Duck and Andouille Sausage Gumbo
Looking for a fairly fast but full-flavored Duck and Andouille Sausage Gumbo? Good! Because this is it. And if you cheat and buy roux in a jar it will be a weeknight possibility. Next, you’ll buy half of your favorite Chinese take-out roast duck (or use your own leftover), cut up some veg, season the…
- « Previous Page
- 1
- 2
- 3
- 4
- 5
- …
- 38
- Next Page »