Ever since I was a youngster, I’ve always loved canned tuna fish. I can’t recall how many tuna fish sandwiches I’ve had throughout my long life. And always with lots of mayo on it. Unfortunately, my wife has a different view of canned tuna.… Read more...
Recently a friend gave us a bunch of fresh beets that she had just grown in her garden. So, the question was, What do we do with beets? I guess one could make Borscht. What else? There’s always beet salad. But you really have to like beets to eat beet salad.… Read more...
With this spell of hot weather, grilling has come to the fore. Here’s a recipe that is not your usual grilling scene. No steak, no burgers, no hotdogs. Instead we have fish fillets. For the recipe given we used perch fillets.… Read more...
I like chickpeas, also known as garbanzo beans. And I like eggplant. So why not combine the two in a luscious recipe during these dog days of summer? It is the easiest dish to prepare. And you don’t have to mess with a hot stove.… Read more...
Summertime and the livin’ ain’t easy. Though it’s been a mild one thus far, the heat will come, that’s guaranteed (global warming deniers aside). Thus we think of salads for summer. And, for some time now, pasta salads have come to the fore.… Read more...
Middle Eastern cuisine utilizes such savories mint as mint and rose water in their cooking. I always found this fascinating. Here in the west, the only time we use mint in with the Eater lamb, if that. And forget about the rose water.… Read more...
There are those occasions where you have to do with what’s in the fridge. So it happened that I had some leftover sour cream, and needed to utilize it before the thing expired. Same for some fish fillets that we had purchased.… Read more...
We recently purchased some pork patties from the the LeBlank Family farm in Vermont. What made these patties interesting is that they are flavored with maple. So we thought, um, great, pork patties. Now, patties are the easiest thing to cook.… Read more...
Back in Spanish Harlem, during our lean times, eggplant was one of the things we most enjoyed. It was cheap (still is, and highly versatile). I was amazed when I discovered from my Italian friends that you could incorporate in such things as eggplant parmigiana.… Read more...
Achiote is one of the most popular condiments in Puerto Rican Cuisine. It is simply annatto seeds cooked in olive oil. It’s most common use used is as a coloring, particularly in rice, where the achiote gives the grains that bright orange color so definitive to us rice lovers.… Read more...
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