We learned to make this traditional Portuguese dish at the Mesaluisa cooking class in central Lisbon. The fish was fresh from the Mercado da Ribeira, the oldest continuously operating food market in the city.
Portuguese oven-baked fish with potatoes (peixe assado à padeiro) Read More »
The ingredients are simple for this traditional Italian dish: eggs, bacon, pasta and cheese. The silky texture comes from stirring a few tablespoons of the pasta water during cooking. Thanks to chef Claudia Cillaria for sharing this recipe. When visiting Rome, check out her cooking classes.
Claudia’s Pasta alla Carbonara Read More »
One of the many culinary delights in Italy is porchetta (pronounced por-KET-uh), a tender, moist rolled pork roast with a savory herb filling. It’s been dubbed a “bacon roast,” which provides a clue as to how delicious it is! Served on bread as a sandwich or as a Sunday dinner,
Italian-style Porchetta Roast Read More »
This is my go-to recipe for salmon. It’s just as tasty as the grilled trout we enjoyed in Argentina’s Seven Lakes region and gets rave reviews from friends and family. It’s modified slightly from a recipe found in USA Weekend by Pam Anderson.
Cedar Plank Grilled Salmon Read More »
My grandmother’s parents likely brought this recipe with them when they arrived in America from Hungary in the early 1900s. It’s been a dinnertime staple for many years and is perfect on a cold winter evening.
It’s nearly impossible to travel through Morocco without trying a tagine! This recipe is a typical version of the Moroccan stew. The tagine is named for the earthenware cooking vessel with a cone-shaped lid in which it’s cooked. A Dutch oven is a good substitute if don’t have one. You
Chicken Tagine with Olives and Preserved Lemon Read More »
We learned this simple-yet-elegant way to prepare lamb chops at a class in a busy Paris neighborhood. The preparation adapts well to pork chops and elevates a weeknight meal into something special.
Almost-Like-Paris Lamb Chops Read More »
We discovered this dish on one of our many road trips through Morocco. A shopkeeper shared this bubbling tagine with lamb kefta meatballs and fresh eggs. It’s a simple dish that has become a mealtime favorite.
