by Brian | Mar 9, 2019 | Recipes
Earlier this week I posted a TBT review of Emilia Romagna, one of the four volumes in the Time Life series Flavors of Italy from 1999. Here spinach, parmesan, chicken livers, sausage, and veal are cooked then combined, and finally rolled up in homemade...
by Brian | Jul 25, 2016 | Recipes
In the heat of summer, why do we eat hot food? There is that theory that a hot salsa makes you sweat which lets water evaporate off your forehead which cools you. I’m not sure about that. Thing is, even in the summer there are some hot, temperature wise, food we...
by Brian | May 12, 2016 | Recipes, TBT
This Thursday the TBT recipe is a classic combo: vealand capers. There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot...
by Brian | Jun 10, 2015 | Recipes
In My Perfect Pantry, Geoffrey Zakarian enables you to forge wonderful, full flavored dishes using basic pantry ingredients. He has a list of 50 items to be employed in appetizers, side dishes, main courses and desserts. In this deliciously appealing recipe, the basic...
by Brian | Jun 25, 2014 | Recipes
There is a lovely book — Olives, Anchovies, and Capers by Georgeanne Brennan [2001] — that Suzen and I often turn to. We love food with a bite, thus explaining our penchant for hot sauces and the cuisine of Santa Fe. But Mediterranean cuisines have long had the...