Tagged: ‘olive oil’

Slow Cooker: Spinach Pesto Deep Dish Pie with Homemade Ricotta-A Summer Family Treat

Italian pasta casseroles are probably some of the most popular family cooking in all cuisines. The king of these is lasagna. Turns out the slow cooker pasta casserole that translates perfectly from the standard oven method is lasagna. A whole book could be written just on slow cooker lasagnas.

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The Culinary Traveler: Moroccan Bread with Sesame and Aniseed and Morrocan Mint Tea

There are an entire world of rustic ethnic breads that are easily reproduced in your modern home kitchen. These are breads that were once only available regionally, tasted by the adventurous traveler. But no more. The invisible family boundries are down and the light is rushing in. What is old is now new. What was hidden by geography and religion, is now open to interpretation. Bakers are pushing the envelope. They want to master the techniques.

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The Culinary Traveler: September in the Languedoc

On my first visit to France so long ago in 1977, I was invited to dine in a 200 year old country house of hand-cut stone in a truffle-oak orchard south of Albi. I had just left Paris in August, the month Paris is virtually empty with the natives all abroad or in the country to escape the heat.

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Julia Child’s Mustard Marinade for Lamb


One of the best marinades for lamb ever concocted. You won’t need another one–ever. From Julia Child’s most wonderful tome, The Way to Cook, which is the go-to gift for any cookbook lover you need a gift for. Julia considered this…

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The Skinny on Shrimp

Sweet, succulent, and slightly briny, shrimp is America’s favorite seafood. Delicious cooked all kinds of ways—poached, in shrimp cocktail, battered and deep fried, sautéed, broiled, and grilled—this crustacean is quick-cooking and incredibly versatile. Most of the shrimp available in the continental US is frozen right on the boat to preserve the freshness and for convenient shipping, so fresh is rare unless you live on the Gulf or on the coast of Mexico. So how to know what to eat and what not? Here is some information to help you decide.

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Italian Lemon and Anise Sweet Bread

My favorite Italian flavors–lemons, walnuts, anise, and raisins–are the spirited Mediterranean additions to this barely sweet cake, which you will be proud to serve for a festive occasion. It also toasts nicely after a day or two.

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Samosa Phyllo Triangles

Dont have time to make a pie dough? Phyllo to the rescue. Keep a package in your freezer and you are ready to fill with any number of delicious savory fillings, such as goat cheese and herbs, spinach and ricotta,…

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Warm Spinach Salad with Bacon and Feta for One

Every day we need new inspiration for our salad of fresh greens. And bacon is IN in the culinary universe. So often there are no recipes for one serving. And that is all you want to make. The baby spinach is so easy to find now in the supermarket produce section and organic to boot!

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Black and White Bean Salad

The best effect of the vegan revolution is that beans have a new found respect. I adore bean salads and this one is from California Sol Food from the Junior League of San Diego (2004). The mango is sensational with the tomato, beans, and cucumber.

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Crock-Roasted Summer Vegetables

Summer vegetables are so tender that usually they are not roasted, but this combination of vegetables with herbs and a touch of olive oil is stupendous. Serve hot, at room temperature, or cold along with summer grill meat or fish, sausages, or a quick chicken sauté.

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