Portuguese Pork and Garlic

One thing about vinho d’ alhos–the recipe differs from family to family. (It is pronounced something like “vino dosh.”) The basics are vinegar, wine, pickling spices, and garlic. This version (from my book, Cooking with Tommy Bahama: Flavors of Aloha) only marinates pork for a mere day or two, but aficionados often pickle the meat for three or even more days.

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Chicken Savoy

Chicken Savoy is a popular dish at many Italian restaurants in my area.  How popular? There are people who call it “the unofficial state dish of New Jersey.”  Mamma mia! Take that Italian hot dog!  (Don’t know what an Italian hot dog is? See * below.  I hate ’em.) If you don’t live in North […]

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From-Scratch Green Bean and Mushroom Casserole

I belong to a Facebook group of cookbook lovers.  Recently, someone there started a post about making green bean casserole–the familiar one made with cream of mushroom soup. There were over a hundred comments in the thread, proving how this dish has become part of the American cook’s vernacular.  For my part,  I am a […]

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Beef Rib Roast with Blue Cheese Crust

Here’s a way to take a good thing and make it better. I don’t have any blue cheese haters in my group of frequent dinner guests, so this is a big hit whenever I serve it.  When you want a show-stopping main course to serve with a great bottle of red wine, I don’t think you […]

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Christmas Meatball Lasagna

When I was on Martha Stewart Radio with my buddy Sandy Gluck, the subject of meatball lasagna came up. What makes Christmas meatball different is that the ground meat not simply added to the sauce, but rolled into small meatballs first. I hadn’t made it since testing for I LOVE MEATBALLS, and my mouth started to water as I described the recipe.

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