When many regions lay claim to a dish, that means a couple of things. First, it’s so good that people want credit. And, secondly, there are bound to be many variations.
The French? The Polish? Your Jewish grandmother? Who can claim the stuffed cabbage roll as their own? Trick question! All of the above and more (or make it your own).
Synergy Pasta. A simple meal I often make where the whole is greater than the sum of its parts.
Get the upperhand with a Strata. A gem of a savory, four-food group, all in one dish, perfect for a make-ahead breakfast, brunch, lunch, or dinner.
Normandy, France usually conjures thoughts of Joan of Arc and WWII’s D-Day landing. But it’s also the home of many classic dishes, including Chicken Normandy (Poulet à la Normande).
With a name like “drunken spaghetti” there’s a good story here. How could there not be?!
Soufflé-like in its lightness and texture, but not soufflé-ish at all in its technique or shelf life, this Savory Baked Ricotta is a show-stopper for brunch, lunch or dinner.