I love soup, and often check them out at restaurants seeing if they resemble something that appears tasty to me, or if they bring back fond childhood memories or fresh recent ones. Soup comforts and satisfies, especially on cold, snow days, like we often have in Denver, even as the sun shines! I like…
Tag: garlic
Chinese Char Sui – an American approach
As a young lady, beginning in my 20s in New Jersey, I sometimes ate at Chinese restaurants with friends. These restaurants dotted the landscape at strip malls in small towns across southwestern New Jersey. My best friend Helene and I went to one such place in Irvington, a 20 minute drive from my Maplewood home. …
No Question, an Easy (and Quick) Pork Shoulder Recipe
I’ve always liked Chinese food, possibility because of its saltiness, with ingredients such as Hoisin, soy and oyster-flavored sauce. When my husband and I go out for Chinese food we often, as an appetizer, share an order of barbecue spare ribs. Some restaurants offer meaty ones, other times their selection seems “painted” with red food…
Chicken, vegetable and potato calzone- a simple snack or an ample meal
I first discovered calzones several years back, which is why I added one to my first cookbook – Nourished: A Memoir of Cooking and the Arts. There, there is a recipe for Salami, Spinach and Cheese Calzone. But, since I enjoying making pizza dough, I created the above recipe. Calzones can evolve into many different…
Travels and Beef Barley Vegetable soup with Farro
t dinner, while in Lucca, but away from the cooking school, we all enjoyed a traditional soup – farro adn bean, or in Italian Zuppa di Farro
Baked Pasta, Meat, Cheese and Zucchini Casserole
When I married, back in 1971, I believed cooking lasagna was time consuming, and it was. As I tried to carefully place the dry, flat noodles in a big pot of boiling water; they often broke and cracked, which annoyed me no end. Once cooked, they even slid out of my hands; pieces slithered away…
Balsamic-Garlic Teriyaki Chicken
I love creating recipes, especially main dishes and desserts, and truly, consuming them feels just as fulfilling as the cooking process. It’s like an eatable gift, a new “package” arrives each time I develop a dish. I “unwrap” it as I gather ingredients and tools and then preparation begins, and voila, soon I’m presented with…
Marilyn Raff 