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Sometimes you just want something a little different with your Cajun or Creole food. I mean, You Can’t Have Rice With Every Meal, can you? (Well, if you’re in Louisiana, maybe you can.) With that in mind, I offer this recipe from a great chef (and honorary Cajun), Emeril Lagasse: Caramelized Onion Focaccia I first saw this [...] Read more » Pizza may have come from almost anywhere in the Old World, it appears. Many cultures have had flat breads for centuries, and putting other food on a flat, edible surface is a natural step to take. The first documented pizza seems to be from about 1889, although it was made in a place called Antica [...] Read more » Stews and soups make up a goodly part of the Irish diet. Given how tasty they all are, I can see why! However, after a while they begin to seem “all the same,” especially the beef stews. Irish agriculture has pretty much all gone mechanized these days, but for many decades the ploughman was an integral component of food production there. Probably longer than in the U.S., where we adopt new ways more quickly, and we have more social wealth to support that. The post-feast roistering lasted into the wee hours. Beer and wine in appropriate quantities actually help me stay up late. Grad school training, I suppose. (Does this mean I’ve still got it?) This post is coming up Very Late. We stayed up until the wee hours of the morning, opening gifts and playing games, watching movies and more. It was so late when we got started with the Clan’s traditional Stocking Orgy Presents Opening that breakfast had to be eaten in shifts, with some revelers asleep before [...] Read more » Let’s say you’ve got an intimate little party planned, and then you find out (to your complete horror) that some of the guests don’t like zesty food! Now What? The Detroit Free Press has just reported on something new you can foist off on your friends and family serve to your loved ones: The Joy of Cooking Frozen Foods! |
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