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Brodo di pesce, fish soup, is an Italian term for what has been made in coastal, lake and river communities for millennia. Freshly-caught fish went into a pot with water and whatever vegetables were available to flavor it. Water plus vegetables equals vegetable broth. Bouillabaisse, a traditional Provençal fish soup or stew (the difference), a…
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[1] A hearty dish of cassoulet. Here’s the recipe from The New York Times (photo © New York Times). [2] This “pared down” cassoulet takes just one hour! Here’s the recipe from The View From Great Island (photo © The View From Great Island). [3] The original cassoulet pot shape, with slanted sides. It is…
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The Bloody Beertail: Substitute beer for the vodka in a Bloody Mary (photo courtesy Pampered Chef). January 1st is National Bloody Mary Day. But if you prefer beer to vodka, have a Bloody Beertail instead. It’s a sister beverage to Mexico’s michelada. Here’s more about beertails. RECIPE: BLOODY BEERTAIL The cocktail is…
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In the American South, a New Year’s Day meal of black-eyed peas and greens, such as collards, is considered good luck. The peas symbolize coins and the greens symbolize paper money. A dish that combines both is the popular beans-and-rice combination, Hoppin’ John. Other favorites are black-eyed peas and ham, the peas often combined with…
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[1] Turn a panettone into a fancy ice cream cake. Here’s the recipe from Proud Italian Cook. [2] Filling the well with ice cream (photo courtesy Proud Italian Cook). [3] A simpler take: no frosting needed. Here’s the recipe from Vincenzo’s Plate | Huffington Post. In past years, we’ve offered ways to turn panettone…
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