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.
For my sister’s husband, it’s French Onion Soup. For my partner, Tom, it’s my Moroccan Chicken Tajine. Do you have a loved one that requests their favorite dish over and over? Or, for a very special occasion?
Fish baked in parchment paper: Fancy, impressive dinner party, or very quick, easy and customizable weeknight meal? Yes.
What’s in a name? And what’s in the meaning of the name? Think of meatballs. Dense, heavy, satisfying? Maybe. But what if you used a mild whitefish instead? But let’s not call it a “meatball,” ok? Because that just doesn’t sound as light, lemony and tender as they actually are.