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Moroccan cuisine is influenced by Spanish and French cooking techniques and their main dish meat and vegetable casserole stews are called tagines, which has become a household word in the culinary circles. It is also the name of the traditional baking dish.
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January 1988 started what was to be a good year for catering. It was an election year and Reaganomics had the country in the lull between Iran-Contra and the end of the Cold War. People were entertaining at home nonstop. I had a lot of private parties scheduled way into the summer. January is a great month to entertain since people are looking for some excitement in the dreary cold month following the Christmas holidays.
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This is a recipe created by my friend Bunny Dimmel for the day after Thanksgiving main meal. “We had it for supper on Friday,” she wrote on a Thanksgiving weekend. “And it was the best ever. We all liked it better than the Thanksgiving dinner itself.”
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While turkey, stuffing, and pies are easy for most holiday cooks, the one portion of the meal that can really be challenging year after year is the side dishes. Certainly everyone has perennial family favorites, the ones made over and over. But sometimes you want to try something new…
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Cassoulet is a dish that typlifies French home and bistro cooking and has somewhat of a legendary status among gourmands. As for most French cooking, it is a regional dish originally from the South West that has become popular all over the country and is standard bistro fare, or even bought canned.
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I would be remiss not to include a vegetarian cassoulet since it is so popular a casserole. Cassoulet is said to have originated in the 14th Century in Castelnaudary in the south of France during the Hundred Years War.
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Cooking for a crowd at a party or potluck requires the cook to not only make larger amounts than a regular weeknight dinner, but decide how to serve, store, transport, and display as well. There are certain dishes that are…
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While it has Italian roots, there is no American cook who doesn’t have a version of the filling and satisfying layered pasta, tomato sauce, and cheese. In most of my books I have a version of lasagna and it seems like every time I make it, it is a bit different.
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premium ingredients make a delicious lasagne
You will love this recipe. Two staples on the pantry shelf, dried pasta and a jar of marinara sauce, some cheese in the refrigerator and you can assemble this lasagna in about 5 minutes. …
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paella
Paella in about 30 minutes? Sure! Paella, a composed dry rice dish very similar to Creole Jambalaya and Mexican Arroz con Pollo, is usually a bit of an extravagance both ingredient and time-wise. Americans have taken the Spanish signature dish and adapted it enthusiastically into a fast, satisfying vegetarian one-dish weeknight meal. Here I use quick-cooking brown rice in place of using the white rice.
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