Broiled Bluefish with Tomato and Herbs This recipe was featured in Gourmet magazine in August 2006, and it’s a classic […]
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“Cacciatore” means “hunter” in Italian, so “alla cacciatora” refers to a meal prepared “hunter-style” with onions, herbs, tomatoes, and usually […]
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This classic ratatouille recipe from Julia Child’s Mastering the Art of French Cooking, Volume I is a perfect dish for […]
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Traditionally, salsa roja de molcajete is made by dry-roasting tomatoes, jalapeños, and garlic in a comal or cast iron skillet, […]
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This delicious stew has all the fragrant spices and flavor of a classic tagine, but can easily be made on […]
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This recipe is similar to my Moroccan Slow-Cooked Lamb, but minus the meat and faster-cooking. These chickpeas make a delicious […]
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Oven Roasted Cherry Tomato Sauce This sauce works well both on pasta and as a pizza sauce. For an even […]
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Pappardelle with Wild Boar Ragu I served this with a crusty, rustic rosemary bread and a bottle of Corino 2008 […]
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Portuguese Bean Soup is an iconic local Hawaii (not Hawaiian – here’s the difference) dish made from a stock of […]
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Ropa vieja literally means “old clothes”. Although the name may seem odd or off-putting at first, it’s generally explained through […]
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The word “saganaki” comes from “sagani”, which is the name of the type of Greek frying pan with two handles […]
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Sauce Chasseur (Hunter’s Sauce) This is a classic French sauce for game such as venison, rabbit, or wild fowl, but […]
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last updated August 17, 2023