Last week the BBC had a segment about Italian chefs campaigning for better spaghetti
bolognese. It seems that the traditional ragu has changed into something that they no longer recognize as bolognese. There are a few rules that the classically trained Italian chefs cling to when making the sauce that others seem to ignore. I’ve made [...]
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Cranberry and turkey. How classic. How traditional. How expected. How not what I wanted.
Categories: Side dishes
If you think about it, for a dish that is named after the cooking process, Chicken Adobo is surprisingly non-descriptive. ‘Adobo’ in Spanish refers to a sauce or marinade, but gives no indication as to what kind of marinade or as to the preparation or flavors of the final dish (kind of like ’salsa’ and [...] Here’s a good use for that marinara sauce in an unusual but tasty dish. Adding cream and Parmesan thicken the sauce to help it stick to the penne. The creaminess also nicely complements the salmon. I used canned (gasp!) salmon because I was lazy, but I’m sure it would be better with fresh roasted salmon. Some nights even I can’t stand the thought of doing anything more complicated than boiling water or turning on the microwave. On those nights I reach for a portion of this marinara sauce that I keep in my freezer. I simply make a batch of pasta (boil water), warm up the sauce (microwave), and call [...] Pulled pork is quintessential barbecue fare. Regional distinctions dictating the use of different sauces and cooking methods exist, but in the southern US there are two things in common with nearly all barbecues: time and smoke.
Categories: Main Dish
Easily make a pizza sauce with only 90 seconds of work. |
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