Who’d a thought you could make an excellent risotto with barley? Continue reading
What better way to celebrate the fall season than with a hearty, rib-sticking hash dinner that warms your insides?
What is hash? Hash comes from the French word “hache” which in English means “chop”. Using leftover meat, potatoes, and vegetables from the night before, many a cook chopped these leftovers into a fatty hash, serving it the next morning with a fried or baked egg on top. Over time I have found that you don’t need meat and potatoes or fat to enjoy a good plate of hash. Continue reading
Harissa is North Africa’s favorite hot sauce. The word for this fiery Tunisian chile paste is derived from the Arabic verb harasa, “to pound” because it is traditionally made with mortar and pestle. Continue reading
“What,” you ask, “can I do with all of these cherry tomatoes from my garden?” In addition to sharing them with your neighbors and friends, why not roast them for a healthy addition to salads? Continue reading
Here’s a fun and different recipe for those end-of-the-season fresh tomatoes in your garden. It is a spicy takeoff of the classic Italian Caprese Salad. Continue reading
Here’s a quick recipe using fresh figs, roasted walnuts and cream cheese. Quick, easy and delicious. Continue reading
In the United Kingdom, and in Ireland, it seemed that I couldn’t go anywhere without baked or broiled tomato halves on my breakfast plate. It didn’t matter whether I ate at hotels, bed & breakfast inns or at the occasional pub. Continue reading