Category: World Cuisine

Beef stew from the South of France: Daube Provençal

White wine, orange zest, cloves and olives make Daube Provençal a brighter South-of-France take on Boeuf Bourgignon. Recipe below.

Daube Provençal

SAY TRADITIONAL FRENCH BEEF STEW and what usually springs to mind is Boeuf Bourgignon, the classic hearty, meaty stew of the Burgundy region, made with mushrooms, bacon, pearl onions, carrots and a big-bodied red wine, usually Burgundy. But the South of France has its own traditional stew, Daube Provençal, with a distinctively brighter flavor. Continue reading “Beef stew from the South of France: Daube Provençal” →

Black-Eyed Peas with Coconut Milk and Berbere

A mix of African and global ingredients bring big flavor to this creamy, spicy, hearty stew. Recipe below.

Black-Eyed Peas with Coconut Milk and Berbere

WE CAN’T STOP THINKING ABOUT THIS STEW. Thick and creamy and spicy, it is an absolutely satisfying meal in a bowl, filled with a mix of big flavors that all blend into a delicious ensemble dish, with nothing grabbing the spotlight. As we ate it the other night, we kept saying “this is so good” over and over. Continue reading “Black-Eyed Peas with Coconut Milk and Berbere” →

Two deliciously different red cabbage salads

Two recipes this week: Red Cabbage and Carrot Coleslaw, and Korean-inspired Red Cabbage Potsticker Salad.

Red Cabbage and Carrot Cole Slaw

A COUPLE OF WEEKS AGO WE WENT TO A BIG FUN FAMILY BARBECUE in Milwaukee, and our daughter Laurel brought a huge bowl of coleslaw—a recipe that as far as I can tell, she made up the night before. It was wonderful! Crisp, flavorful, fresh, crunchy, and very pretty—just the thing to accompany the many awesome, meaty mains. Continue reading “Two deliciously different red cabbage salads” →

A weekend of seasonal cooking: a hearty ragù and heaps of pesto

Beef and Pork Ragù

EVENTS SEASONAL AND OTHERWISE CONSPIRED to keep us busy in the kitchen this weekend. First, our friends and fabulous block party throwers Al and Kelly were coming for dinner. On-again, off-again cool weather got Marion thinking of serving a hearty beef and pork ragù she’d made long ago. Continue reading “A weekend of seasonal cooking: a hearty ragù and heaps of pesto” →

Many inspirations, one delicious bowl—Asian Fish Soup

A mix of Asian cuisines and ingredients creates a flavorful, spicy, satisfying soup. Recipe below.

Asian Fish Soup

OUR RECENT WISCONSIN ROAD TRIP ended with a quick swing through Madison, where Laurel and Raffy took us to the amazing, delightful Ahan for lunch. Our takeaway? WOW! Continue reading “Many inspirations, one delicious bowl—Asian Fish Soup” →

Savory, sweet and (optionally) spicy—Oyster Sauce Chicken Thighs

A braise of oyster sauce, garlic, ginger, rice wine, soy sauce and (optional) cayenne pepper gives chicken thighs a delicious, sticky Chinese barbecue sauce finish. Recipe below.

Oyster Sauce Chicken Thighs

ASIAN CUISINE IS RICH WITH UMAMI DELIVERY SYSTEMS in ready-made form. Soy sauce, fish sauce, miso paste and oyster sauce are some of the usual suspects you’ll find in our fridge or pantry. We recently used fish sauce to dial up the savoriness of already savory classic beef burgers. This week, oyster sauce is giving weeknight-quick chicken thighs the umami treatment. Continue reading “Savory, sweet and (optionally) spicy—Oyster Sauce Chicken Thighs” →

Quick, flavorful stir fry: Thai Basil Shrimp with Rice Noodles

Thai basil adds a savory, anise-like, slightly spicy note to this flavorful shrimp stir-fry. Recipe below.

Thai Basil Shrimp with Rice Noodles

THIS YEAR, FOR THE FIRST TIME, WE’VE PLANTED THAI BASIL IN THE GARDEN and it is not disappointing. Our Italian basil is still in the ehhhh, whatever mom sullen teenage phase, but the Thai basil is doing just great, thanks—growing taller and branching and just generally being cheerfully, eagerly productive. It wants to flower, so every few days I hack off the buds, to keep the leaves nice and tender. And every few days, we are rewarded with enough basil, plucked from our one plant, to make a vibrant, tasty dish. Continue reading “Quick, flavorful stir fry: Thai Basil Shrimp with Rice Noodles” →

Ethiopian spices turn up the heat and the flavor: Roasted Berbere Chicken Thighs

Berbere, a chili-based spice mix that’s a staple of Ethiopian cuisine, brings respectable heat and big, complex flavor to Roasted Berbere Chicken Thighs. Recipe below.

Roasted Berbere Chicken Thighs

WE RECENTLY CAME ACROSS BERBERE in a four-year-old issue of Bon Appétit. For me at least, it proves once again that throwing things away is overrated. Berbere (pronounced bair-buh-RAY) is an Ethiopian spice blend used pretty much throughout the country. According to Spruce Eats, “key ingredients are usually red chili peppers, fenugreek, and ginger, with the addition of warm spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, cinnamon, and some lesser-known indigenous spices such as korarima, ajwain, and long pepper.” Continue reading “Ethiopian spices turn up the heat and the flavor: Roasted Berbere Chicken Thighs” →

Middle Eastern Labneh Sandwiches are a creamy, tangy vegetarian delight

Sourdough toast topped with labneh, olives, a mix of pickled vegetables and a drizzle of olive oil makes a tangy, delicious, satisfying vegetarian sandwich.

Labneh Sandwiches

RAMADAN, A MONTH OF FASTING, PRAYER, REFLECTION AND COMMUNITY FOR MUSLIMS WORLDWIDE, is going on now. Our Detroit daughter Claire has been regularly updating us on the rich offerings of Ramadan food trucks throughout the area helping people break their daily fasts deliciously. One of her favorite trucks, Corn on the Corner, a year-round business that, for Ramadan, pulls out all the stops, with incredible specials created just for the holiday. Continue reading “Middle Eastern Labneh Sandwiches are a creamy, tangy vegetarian delight” →