Spicy Slow Cooked Portuguese Cacoila
You’re probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. Spicy […]
Utica Greens Spicy Escarole
These cheesy, spicy greens are a local favorite in restaurants and home kitchens in Utica, New York, home to a large Italian-American population. There are many variations, some with fried potatoes or sausage chunks added, or Swiss chard, spinach, kale, or broccoli rabe instead of the escarole. The greens are so beloved that each year […]
Swiss Chard With Raisins And Pine Nuts
Onion, garlic, raisins, and pine nuts give Swiss chard a great flavor. Serve it with cooked dried beans such as cannellini for an easy meatless meal. Swiss Chard with Raisins and Pine Nuts is a delightful dish that combines the earthy flavors of Swiss chard with the sweetness of raisins and the nutty crunch of […]
Swiss Chard With Tomato And Garlic
To eliminate the excess liquid and tenderize the Swiss chard, I blanch it first and press out the liquid. Escarole is also good cooked this way. Swiss Chard with Tomato and Garlic is a delicious and nutritious dish that combines the vibrant flavors of fresh Swiss chard, ripe tomatoes, and aromatic garlic. This recipe highlights […]
Spinach Or Other Greens With Garlic And Hot Pepper
All kinds of greens are good cooked this way. Try Swiss chard, escarole, dandelion greens, arugula, or beet greens. For firmer vegetables like broccoli, broccoli rabe, kale, and collards, add a little bit of water to prevent them from scorching. You can serve these with practically anything, use them as a topping for pizza and […]
Grilled Vegetables With Herb Dressing
Here is a basic recipe for grilling vegetables outdoors on a grill or indoors on the stovetop. I use this method all the time with different vegetables as they come into season. Other choices include scallions, asparagus, bell pepper wedges, fennel, and radicchio. The grilled vegetables are good in sandwiches and omelets or tossed with […]
Zucchini and Pepper Skillet
This stir-fry makes the most of zucchini and bell peppers, two of summer’s most prolific vegetables. It’s good as a side dish, over pasta, in an omelet, or in a sandwich, topped with cheese. If you have some fresh basil or parsley, chop it and add it at the end. Zucchini and Pepper Skillet is […]
Potato and Mushroom Gratin
When I first had this dish in Piedmont, it was made with earthy porcini mushrooms. Since they are hard to find here, I substitute a mix of cultivated varieties, such as shiitake, cremini, and white. The sautéed mushrooms are mixed with cream and milk to form a sauce for the potato slices. I like to […]
Lemon Potatoes
Potatoes, lemon, and rosemary bake together, their flavors marrying in this ideal dish to serve with fish. The secret to cooking the potatoes is to spread them out in the pan so that they brown nicely. But watch them carefully, for if your pan is thin, the lemon slices may burn before the potatoes are […]