Traditional carbonara consists of eggs, pancetta, black pepper, and grated cheese. This version is inspired by a family friend’s recipe. It is not a traditional carbonara since I like to add onions and just a touch of cream. However, I find it is very close to the real deal, and it’s not as creamy as you typically find at most Italian-American restaurants. Continue reading
food
256 posts
Because I’m not (much) of a masochist, I don’t make homemade pasta very often in our small kitchen. Like I was telling my cousin the other night, the last time I undertook that endeavor I ended up with flour on the front of my shirt, in my hair and somehow all over the back of my shirt too. Continue reading
Last weekend, I was asked to bring a side dish to a friend’s house. On the menu: college football, pulled pork sandwiches, and smoked chicken wings. Since summer is still in full force here in Central Florida, I decided to bring something lighter, instead of the typical baked beans or potato salads that are the usual fare at these gatherings. Immediately, my thoughts went to an Asian-style coleslaw a neighbor once brought to a block party, and David Lieberman provided an easy recipe that turned out to be a hit. Continue reading
It’s elegant for brunch, it’s simple for lunch – and sometimes it can help a couple of sick people. A couple of weeks ago I spent Friday on the couch with a sinus headache that was so rough that it mimicked a migraine. Then I spent Saturday and Sunday working. But KABLAM! On Monday I was knocked on my back again and then, sadly, my husband joined me there on Tuesday. Continue reading
Today I am sharing my grandmother Luz’s recipe for pork chops. I like to use a thinner pork chop; I am not a fan of the really thick chops. I like this dish because it doesn’t require a lot of prep. You can serve the pork chops with rice or roasted veggies. Continue reading
Julia Child, the woman who almost single-handedly led Americans out of the hell of soggy green beans and Jello molds and into the Paradise of perfectly roasted chicken with butter-enriched pan sauce, would have been 100 today. She deserves every accolade she gets.
Without Julia Child, I might never have learned to cook. I was a Modern Young Woman, hungry to make my way in the great wide world and determined never to serve in any man’s kitchen. Cooking was the last thing I ever intended to do. But when I saw Julia make cream puffs on TV, I thought, “I love cream puffs. If it’s really that easy…” It was that easy, and they tasted like nothing I had ever imagined, tender and yeasty and totally unlike the leathery shells in the bakery window. The world of food opened up to me and Julia Child had me in the palm of her open, competent hand. Continue reading
Crab Rangoon, or crab wontons, is a staple at many American Chinese restaurants, as it is not a traditional Asian recipe. In fact, the dish is believed to have originated in the United States. I’m not going to lie, making the individual pieces is a pain in the ass. That’s why I make my husband do it. Continue reading
The Columbia restaurant has been a staple of Cuban/Hispanic/Latin food in the Tampa area since 1905. The original restaurant is still located in Ybor City, and they have 7 other locations where you can get your fill of black bean soup so thick you can eat it with a fork, among other yummy things. Continue reading
Paella is a labor of love. It is a traditional Spanish dish that combines seafood, pork, chicken, and rice. This recipe does not pretend to be a traditional Valencian paella, but still results in a hearty and delicious meal with plenty of leftovers. Continue reading
Several years ago, we heard a recipe for tomato pie on the radio as the Mister and I were driving into the Blue Ridge Mountains to go camping. As soon as we got home, we started looking up recipes and testing them out. This is a savory pie that is a fantastic side for any summer meal. I like it hot, Mister likes it cold. It’s amazing either way. Continue reading