Photo: S. Samuels I’ve been making versions of this dish for years, and you can use whatever pasta you like, though I would suggest a small to medium-sized shaped pasta that holds sauce really well. Many times I’ll add a … Continue reading
Photo: S. Samuels Nothing starts a great Italian dinner better than antipasti, and nothing is easier to put together once the ingredients are acquired. This appetizer can also work as a full meal, as it often does for me … Continue reading
Shrimp and Andouille Sausage Creole with Creamy Polenta Reviewing about 2 dozen different creole sauces, I ended up just creating an amalgam of my own based on others, but added the andouille sausage to capture the New Orleans flavor and … Continue reading
My girlfriend J. really wanted to have us explore and go outside of our usual roast chicken, pork or beef routine, and try something with a different flavor palette. I’m not usually a huge fan of Indian fare (having lived … Continue reading
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This was adapted from Mark Bittman’s wonderful tome The Best Recipes in the World (New York: Broadway Books, 2005), “Singapore Noodles”, p. 538. 3/4 lb. rice noodles (often labeled “vermicelli”) 1/4 cup peanut oil 1/4 lb. boneless chicken – (or … Continue reading
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Here’s a recipe I based on the Williams-Sonoma recipe site and adjusted to my own tastes, leaving out the prosciutto and pearl onions as they weren’t available at my local grocery store. The butcher at my local grocery chain (Stop … Continue reading
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