Growing up in a kosher household, pork ribs were strictly off limits, except when eating at a Chinese restaurant. I don’t know why, but somehow a gathering of Talmudic Scholars had arranged a … [more]
I used to have a funny relationship with pasta. I loved it almost above all food, and yet I was frequently too scared to cook it. I think it all went a bit belly-up for me after visiting Italy for … [more]
Skirt steak is a terrific and distinctive cut of beef with a really nice rich nutty flavor that needs little seasoning. The steaks are thin and long and they cook fast over a high heat. Best of all, … [more]
Here is a really tasty, really fast, and really simple dish that you can prepare when time is of the essence. It is light, and the fresh bold flavor of the rapini blends perfectly with the ginger, … [more]
She’s gonna to kill me, the missus. She says there are some things that are just too good to share. Culinary secrets, she calls them. But her broccoli and beef is too good not to share. After … [more]
This is a great, simple and delicious risotto recipe. It is easy to prepare provided you are willing to spend the 20 or so minutes required to be standing by the stove top stirring. But the results … [more]
Hilario Bell is the percussionist with Tiempo Libre, a Cuban band with a penchant for great food! He has shared this simple and succulent recipe with us at GreatGrub which we recommend with an … [more]
From a very old recipe book, “Old Time Recipes, for modern day cooks” by Jewell Kirby Fitzhugh, published in 1976 by The Ozarks Mountaineer, Branson Missouri. [more]
I belong to a CSA (Consumer Supported Agriculture) farm and we just received fresh sweet potato leaves. I caught an email asking what to do with them. Here is my suggestion. [more]
Andrew’s summer flank steak is one of my favourite recipes. I love it’s simplicity and its reliability. In my opinion it cannot be bettered. This alternative is a suggestion for change … [more]
One of the major changes our daughter has definitely brought to our lives is that to our eating habits. I grew up in Kazakhstan, where no matter who cooked or what the dish was called, you could bet … [more]
My family lived in Louisiana for 5 years when I was young, right on Bayou LaFourche in REAL Cajun country, south of New Orleans. The food, the people, and the environment were so unique it was like … [more]
These dumplings are our version of gravy and are a standard at my family’s holiday meals. They’re better than plain-old gravy…! They’re NOT like other dumplings - they are not … [more]
This recipe belongs to Jamie Estes. I am simply the messenger! She is a wonderful cook. So, I am sure this recipe is fabulous! It is, by the way, a mommy and me recipe. [more]
Everyone raves about this dish and often ask for the recipe. I’m a bit shy about sharing it because I often use ingredients from a can and a box - that’s where the EASY comes in. It fills … [more]
I don’t like traditional breakfast food. The genre’s limitations — eggs, flour, milk, syrup — bore me. I don’t understand why you have to wait until lunch to start … [more]
create
