Two Bean and Sausage Cassoulet

I’ve mentioned before all those beans I received from Marx Foods, right? So many beans, so little time … I put these beauties to great use again in this amazing Cassoulet.

Minestra Maritata (aka Italian Wedding Soup or Italian Meatball Soup)

It was a balmy 6 degrees outside when we woke up this morning. The day’s high temp registered at 22 degrees. It’s freezing here in New York to say the least. And when it’s freezing we cook and eat soup … and lots of it.

Tomato Sauce with Bittersweet Spanish Paprika and Spanish Olives over Spaghetti

I’ve been ogling many of the products on La Tienda for months … Jamon Serrano, Jamon Iberico, Chorizo, Manchego Cheese, Olives, Paprika, Paella Rice, Saffron. Kids may be in paradise surrounded by gumballs and lollipops but my eyes widen and my heart races whenever I visit this site chock full of artisanal Spanish food products. Seriously, I feel woozy and a little more lightheaded with each and every click on this site.

Technical Difficulties …

I’m experiencing some glitches here … all comments ever made on my site have disappeared from my WordPress Dashboard and when someone tries to fill out the comment form to leave a new comment, well, they can’t. My pleas for help on WordPress support forums have yielded no response whatsoever and I am not finding the advice I’ve read on others’ requests for help with similar problems to be helpful at all. So, I’m going to have to think about an overhaul … and that’s going to take some time. But I’ll be back … and

Cinnamon Buns

Disclaimer: I previously said I’d be cooking healthier–I am, seriously I am–and I know these cinnamon buns are far from that. But I’m not the only one who lives in our home. I’ve got to indulge the husband and the kids once in a while don’t I?

Gemista / Γεμιστά — Wild Rice Stuffed Peppers

Gemista is a staple dish in many a Greek household. I make them pretty regularly and rarely deviate from the simple rice/tomato/herb stuffing such as the one I used here. I’ve also made them with a mushroom filling and you can of course make them with any variation of stuffing your heart (or stomach rather) desires. When tomatoes are in season, of course, I love filling big juicy beefsteaks alongside plump red and green bell peppers.

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