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.
Nothing screams spring like asparagus and eggs. Asparagus is the early riser and eggs are the perennial symbol of new life and beginnings.
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).
Polenta often sounds fancy on a restaurant menu. But it originated as a low-cost, filling peasant food from Northern Italy. And, it couldn’t be easier to make.
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.