by Admin | Jun 14, 2020 | Pasta, Noodles, Dumplings
Broccoli rabe, also called rapini, is a leafy vegetable with small flower clusters resembling broccoli florets. I like to cook it with onions because their natural sweetness balances its slight bitterness. The bow-shaped pasta is worth going out of your way to get; it...
by Admin | Jun 14, 2020 | Whole Grains, Rice, and Pasta
The Cubans, along with many other nationalities, made a significant contribution to the culinary world by combining two nutritionally complementary foods beans and rice. I enjoy all the different variations: Louisiana red beans and rice, Indian dal on rice, Mideast...
by Admin | Jun 13, 2020 | Side Dishes
Moroccan food is little known in this country, and it’s interesting to become acquainted with this cuisines use of spices such as cinnamon and ground ginger in main-course dishes. B’stilla is a classic dish that combines sweet and salty flavors. This...
by Admin | Jun 13, 2020 | Side Dishes
There’s something heartwarming about serving a pie for dinner. Tamale Pie is a delicious low-fat, high-protein pie that is made with a cornmeal crust. It is especially quick to make if you use canned beans. SERVES 4 TO 6 3 tablespoons oil 2 medium onions, diced...
by Admin | Jun 13, 2020 | Side Dishes
This is one classic dish that cannot be improved upon. The spinach, feta, and dill filling enclosed in crisp, buttery filo is a superb marriage of flavor and texture. It is not as difficult to prepare as it seems just follow these directions and you can’t go...
