Yummy, creamy cannellini beans make an easy and fast spread that is excellent on fresh or toasted bread. It can replace mayo or cheese on your chicken or turkey sandwich and is great on as a crudité dip. And, at about $1 per can of beans, it costs far less than store-bought dips or hummus. We had…
It has been rainy, cold couple of weeks in the Philadelphia area, which sent me on a quest to find a good spring soup that would chase away the chill but also feel healthy. I came across several variations of Sicilian chickpea soup (which I had never made before). Low in fat and high in protein,…
The goal when making pasta puttanesca is to have the sauce and pasta finish at the same time. It’s good practice for a fun game that I like to play called Get Everything on the Table at Once. The sauce should cook fast and hot, and the pasta will finish cooking in the sauce. This will…
Are you ready for Memorial Day Weekend parties? Are you supposed to bring a dish to pass? Well, check your spice cabinet and run to the store for potatoes, onions, celery, and mayo. And get ready to share this fast, easy, and delicious recipe, because your friends will ask you for it. I asked my dear…
On Friday night, our Cincinnati adventure took us to Abigail Street, a mediterranean small plates restaurant and wine bar, in the Over-the-Rhine district of Cincinnati near the Ensemble Theatre, where we would be watching my sister perform later that night in The Marvelous Wonderettes: Caps & Gowns. We are suckers for tapas and happily shared five plates…
Last night we made this delicious and satisfying White Vinegar-Braised Chicken Thighs with Leeks and Peas. The leeks and peas give this dish a distinctly Springtime feel, and the vinegar smells wonderful as it lightly infuses (and tenderizes) the chicken. The recipe was only very slightly adapted from Vinegar-Braised Chicken with Leeks and Peas Recipe – Grace…
Artichokes were one of those weird things that we ate growing up that a lot of other people did not. I have a very clear memory from my volatile teenage years, of sitting with my mother at the dining room table, slowing picking our way through an artichoke in the afternoon light. There is a…
This is a great way to cook chicken legs and thighs for a simple and inexpensive weeknight dinner. Braising the chicken results in meat that is fall-off-the-bone tender and a flavorful sauce with zero extra effort. The braising liquid–in this case, stock thickened with flour and tomato paste and aromatic with Emeril Lagasse‘s “Essence” (i.e. a mix…
This started off as an experiment with one of the “Mother Sauces” of French cuisine, the veloute sauce. A veloute sauce is made with equal parts butter and flour, a light chicken or fish stock, and salt and pepper. We amped up the veloute with thyme and cayenne pepper, added our leftover chicken, mushrooms, and…
Sara Makes Soup 