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.
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 […]
Whether you are planning a buffet or a sit-down dinner, baked ham is a great choice for your main course. I have created many a baked ham recipe over the years, but this is my go-to recipe. It touches all of the bases–an easy recipe for a sweet, sticky, and fruity glaze with a little savory kick to balance the salty meat.
(Photo by Ben Fink.) When the weekend arrives, the “fast and easy” recipes are filed away, and I look forward to a meal that has been leisurely simmered on the stove, filling the house with comforting aromas. Spaghetti and meatballs is the kind of dish whose excellence is related to the time it spends quietly […]
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 […]