Clafoutis are usually a sweet custard dessert with cherries or other fruit. However, they have a savory side, too.
When I think of Mediterranean ingredients, sun-dried tomatoes, lemons, and olives come to mind. But cabbage? Not so much. However… 🙂
Another “from the pantry” dish perfect for cooler weather, this borlotti or red kidney bean stew is Indian inspired with its warming spices.
The butternut squash in our garden are going bonkers – good thing there are so many ways to enjoy them!
This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.
This is my version of San Francisco’s Barbacco restaurant’s lunch staple, braised chicken thighs with green olives and almonds.
It doesn’t get more Tuscan than Ribollita, a soup found on menus and in Italian kitchens everywhere in the fall and winter.
Quiche has an air of elegance to it, doesn’t it? Really, though, with the requisite custard base, it can be a dumping ground for whatever you have in your refrigerator!
Spinach and Ricotta Gnudi are like the fillings of cheese ravioli, but they are made like a meatball. Without its pasta “clothing,” it’s nude!
“Chicken and waffles.” Ok, they’re good. Fine, whatever. But “chicken and corn kernel pancakes with yogurt sauce,” – fantastic!