Hillbilly Ragu Bolognese: No, It Ain’t Traditional, But It Is Authentically Tasty

The first time I ever tasted a pasta sauce that could truly bear the name “ragu bolognese” was in Providence, Rhode Island in a little restaurant up on Federal Hill. That is the old Italian section of town, and literally, you can walk into any little eatery there and get fantastic Italian food–food that tasted […]

The Shiksa’s At It Again: Sephardic Matzo Ball Soup

“Sephawhuh?” I am sure that thought is running through many folks’ minds when they read the title of this post, but be at peace, and let me explain a bit. “Sephardic”, is a term which refers to Jews from Italy and the Iberian Peninsula–meaning Spain and Portugal. It is one of the designations of Jews […]

Peasant Food is Good Food: Beans and Rice

There is a song by Spearhead that I love, and it goes (in part) like this: “….The way to my heart/ is with a garlic clove it smells hella sexy/ when it’s on the kitchen stove (chorus) Red beans and rice, red beans and rice, red beans and rice, make everything nice red beans and […]

Pork and Apple Enchiladas Verde Casserole

Apples are gloriously in season this month; at our farmers market, a double handful of varieties are currently available, including two of my favorites, MacIntosh and Jonathan. MacIntosh apples, in fact, were the first apples I introduced Zak to in order to convince him that he really liked apples. He was convinced for years that […]

Cowboy’s Pie–A Tex-Mex Take on a British Classic

I made an offhanded comment in my last post about how the chipotle-chevre mashed potatoes would make an excellent topping for a Tex-Mex version of the British standard casserole Shepherd’s Pie. The more I thought about it, the better of an idea it became. And I did have a goodly bit of mashed potatoes left […]

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