Not Caesar Augustus, but Caesar Cardini, the restauranteur who invented this salad at his establishment in Acapulco, Mexico in the 1920s. By legend, Cardini ran out of ingredients for a conventional salad at a particularly busy moment and, instead of giving in, he persisted and improvised with whatever the kitchen had on hand. This included… Continue reading Hail, Caesar!
It’s summer – at last – and fresh fruit returns triumphantly to grocery stores, farmers’ markets and roadside stands. It all looks so good, and we’ve waited so very patiently over the off season. The temptation is overwhelming, and soon we fill baskets, shopping bags and pockets with the returning bounty. Upon getting home –… Continue reading Use ‘Em Up
Not just people, either. Pigs have an affinity for the nut, which makes up a major part of their diet. Unsurprisingly, perhaps, pork and peanuts pair particularly well. It’s a culinary fact not lost on Southeast Asians, who make ample use of both in their kitchens. Today’s offering is one such inspiration, this one from… Continue reading (Almost) Everybody Loves Peanuts
Ever wish a steak salad came in convenient hand-held form, or wondered what peaches would taste like straight from the grill? No. Yes? Well then, this post is just for you, as today brings a couple preparations perfect for outdoor entertaining, particularly for summer patio parties! Start with just-seared steak, finished to a slightly-rare medium,… Continue reading Fire Up the Grill
Or so it would seem, with polenta forming a creamy base and Parmigiano Reggiano topping it all with a salty tanginess. With just a few ingredients and requiring less non-stop attention than cooking a proper polenta usually demands, Oven Polenta with Roasted Mushrooms and Thyme became a keeper when Bon Appetit featured it in the… Continue reading Now, That’s Italian
About forty years ago, a recipe appeared in Southern Living magazine, and it soon took the region, then the country, by acclaim. Thus, Hummingbird Cake was introduced to the culinary world. One bite of the lusciously moist cake is enough for many to proclaim it the best cake ever. Easy to understand why, what,… Continue reading In the South, Maybe the Far South
That way, you can grow most of the good things that build today’s entry, Okroshka. It’s a chilled soup, making it perfect for dialing down the swelter enveloping us. Generous helpings of herbs take full advantage of gardens beginning to hit their stride, and they aid in the soup’s refreshing mission. An aside, this is… Continue reading Best to Have a Green Thumb
Indeed, not only do shitake mushrooms bring today’s entry much regard, they also glorify it with anticipation of a great meal. The Japanese invented a word to describe the fifth element to engage the tongue, umami. The term has gained wide acclaim lately, both in and out of food circles, and it signifies a delightfully… Continue reading Mushrooms, Most Honorable
A right proper one, too. Definitely a fortunate coincidence if you’re in the UK. If you’re not, though, and the closest chippy, British slang for a fish and chips joint, is nowhere in sight, don’t despair. Once again, the Cook’s Country Cookbook keeps the kitchen well-supplied. Their preparation of Fish and Chips furnishes a welcome feast… Continue reading Why, ‘Ere’s a Chippy!
Yes, the fresh fruit atop today’s offering sets the marker for raspberries, but do you really expect to encounter a perfect ribbon of sweet berry preserves when biting into the soft vanilla cake, past the creamy lemon frosting? Well, you do now, but before reading this paragraph and seeing today’s picture, it would’ve been quite… Continue reading Hidden Raspberries