Arroz Gratinado

Nearly every culture has a dish related to a casserole. If there are ovens for baking bread, then casseroles are certain to follow; they are simple to put together, they cook undisturbed while the cook is engaged in other things, and they can utilize leftovers and be made to stretch to feed umpteen-eleven people without […]

Cool Weather Chinese Greens: Gai Lan

Autumn has crept into the kitchen, and brought with her succulent cool-weather greens. They tease and entice with a peppery tang or deep sweetness, and their colors range from the aventurine-pale to creamy jade to the deep verdant emerald of a forest in high summer. Kale and collards, turnip and mustard greens are all the […]

Teaching Tarka

My daughter, Morganna, is taking a class called “World Foods,” which is not surprising, because she aspires to follow in my footsteps and go into culinary arts as a career. The class, as near as I can tell, is a way to get kids to take Home Economics and learn about other cultures at the […]

Naturally Sweet Apple Pie

When I was a kid, apple pie was my least favorite fruit pie. Sounds blasphemous, doesn’t it? It is positively unpatriotic to not like apple pie. It is like hating your mother, or burning a flag or admitting to having atheistic thoughts while sitting in front of the baptismal font. It just isn’t often done, […]

I Dunno, Lad, But It’s Green….

Every time my Mom visits me and ’tis the season, I cook her up a pan of fried green tomatoes (green as in unripe, not green as in a tomato that is green when ripe)–yet another classic southern dish that gives away my hillbilly Applachian heritage. But I do it, because both she and I […]

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