Variations on Cooking

A re-post from August 2015 I make this about once a month, the meats/seafood changes depending on the time of year. Also, I do not like...

This is my version of the classic dish, it's a nod to New Orleans. Ingredients 32 oz of chicken stock, low salt 48 clams, steamed and...

Ingredients I loaf French Boule, slightly stale 1 cup red cherry tomatoes, cut in half 1 cup of yellow cherry tomatoes, cut in half A cup...

Many years ago we took a trip to Jordan and Syria, we loved it. The sights were breathtaking, the people were friendly and the food was...

When I was first trying out making a pasta gravy as I was told by many of my first and second-generation Italian friends, "everyone...

Repost from my second ever post on my old Blog from July 20th, 2009 Cilantro, Pico del Gallo Ingredients 3 bunches of Cilantro, chopped...

Here is another recipe that was given to me by Ina, the photo is from a few years ago when I made it, I used beef instead of veal. I...

Ingredients 3 cups red Lentils 4 medium Parsnips, peal and chunky diced 1 large onion, diced 1 large red pepper, diced 3 ribs of celery,...

Ingredients 1 large savoy cabbage 1 LB of lean ground pork 1/2 LB bacon, sliced into 1-inch slices 2 cups of mushrooms of choice, chopped...

Ingredients 4 cups low salt Veggie stock 2 red onions, diced 2 red peppers, diced 3 stalks of celery, diced 1 cup of diced carrots 2 cans...

Paprika Chicken Ingredients 3 to 4 lb. chicken cut up or cutlets 2 cups of chicken stock, low salt 2 cups of red bliss potatoes, 1-inch...

Ingredients Base 2 medium onions - mandolin 2 red bell peppers - mandolin 4 cloves garlic - minced 2 sprigs each of Thyme, Parsley 1 bay...