Pasta alla zazonna translates into “dirty pasta” and I’m still not sure if that is because of the addition of sausage or because it’s decadence makes you feel the need to visit a church in the morning and confess your sins. The dish is made for the senses. Slightly sweet, salty, unctuous, silky, and satisfying, it reminds me of the Rome I fell in love with.
This is a twist on the classic stick-to-your-ribs beef stew. Mushrooms provide an earthy flavor and the greens add a freshness and nutritional punch. It is the ideal dinner on a chilly winter’s day. Beef, onion, carrots, potatoes, mushrooms, turnips, dandelion greens, and red wine come together for the perfect comfort dish.
This braise uses a classic French red wine based braise and is basically a bourguignon. Nothing more comforting for a winter weekend treat. You can substitute chuck roast for the lamb if desired.
A simple carrot cake that comes together in minutes.
Gougeres are savory cheese puffs that are a popular appetizer or snack in France. They are made with a choux pastry dough and are usually filled with cheese, but they can also be filled with other ingredients such as ham or herbs.
I first had Saganaki on Crete but you can make this delicious and simple Greek appetizer at home with cheese and a few pantry staples. Here is a traditional recipe for making saganaki at home: If you are inexperienced or feel it is too dangerous you can skip the flambe step.
Authentic Greek greens galette. A harmony of greens, onion, ricotta, and potatoes.
Visiting Athens for the first time was an epicurean revolution. I LOVE gyros, but I never knew they were made with pork. In Athens, they were inexpensive, filling, and oh, so satisfying. Here’s a recipe to make pork souvlaki on the grill that if you fold in a pita and close your
Nothing raises the hamburger game like toasted homemade burger buns. Pro tip for burgers, always, always, ALWAYS, toast the buns before building the burger.
This recipe is great for the winter holidays when fresh cranberries are abundant.
The island of Crete is blessed with clear skies, blue seas, and a health diet. Dakos is great for a meal or split as an appetizer. If you have trouble finding barley rusk, you can use a hearty wheat peasant loaf toasted dry in the oven.
One of my favorite places in the world is the village or Bonnieux in Provence. This dish brings back memories of fields filled with lavender and sunflowers and enjoying a Ricard which color perfectly offsets the pastel blue of the summer sky.
What grows together goes together! Scotch glazed salmon is a match made on the isle of Islay.
It is a classic for a reason. This Steak Diane hits all the marks. Make sure you have crusty bread for the sauce.
Of course, this dish is best served at an outdoor taverna while looking out over the Aegean, but if you can’t be there you can still make this at home.
Perfect for summer grilling, Calamari alla Griglia is a delicious Italian recipe that is a simple and flavorful way to enjoy calamari.
A traditional tapas dish adapted without garlic as a friend of mine loves tapas and shrimp, but can no longer eat garlic. This dish hits all the requirements and is delicious.
This recipe is Mother In-Law tested and Mother In-Law approved. I can’t stay for an extended period and not make these. They are that good. And easy. The marinade does most of the work.
On one of my trips to Los Angelas I had the meatballs at Pizzana in Brentwood. They made me reevaluate my life choices and why I couldn’t dine their more often. This is a take at replicating that recipe, although it does not do it justice.
This is a quick dough that is great to use as a pizza dough or flat bread crust. Although it does rise, so it is not a true flat bread.
At our house we served both the traditional canned cranberry sauce because, well, sandwiches. But this fresh version has found a place at our table. Zesty with all the right notes, this is the only sauce recipe you will need.
Sweet and heat. This dish balances the heat of curry with the sweetness of Grand Marnier. Can be made with shrimp or poultry.
A great way to use holiday leftovers or the remains of a Saturday roasted chicken this is comfort food in the extreme. Easy to through together for a weeknight dinner, this is perfect for the colder months. The topping is somewhere between a biscuit and dumpling and comes together in seconds with the help of a food processor. They can also be made by hand. Comfort food in the extreme.
This family recipe is the real deal! They might look simple, but family feuds have been fought over the ingredient list. These cakes can be either pan fried, deep fried, or broiled. The recipe can also be made into mini-cakes for appetizers if desired.