In the Sicilian hilltop town of Ragusa, among the Baroque buildings, churches, and other UNESCO World Heritage landmarks, one of the highlights of any visit is a ubiquitous street food known as scaccia Ragusana (lasagna bread). Scaccia is perhaps best described as a cross between a calzone and lasagna—a stuffed bread full of thin layers … Continue Reading
Sometimes a recipe starts with a particular finished dish in mind, but more often than not it starts with a lone ingredient. An ingredient I’ve read about and must try, an ingredient I discovered at the farmers’ market or dining out. And, sometimes, an ingredient that simply finds me; such was the case with black … Continue Reading
I just want to crawl up with a good book and a soul-warming, comforting bowl of moong dal, and hibernate until the weather turns warm. Something about Indian dal that is so appealing and soothing — the complex combination of spices, chiles, and herbs completely resonates with me. This moong bean (split and hulled/skinned) dal … Continue Reading
I discovered this recipe for Yucatan coconut pie way back when I lived in Chicago. One of my very first cookbooks was Rick Bayless’ Mexican Kitchen, circa 1996. It’s practically falling apart from use, exactly what should happen to a good cookbook. Some of my favorite recipes from Rick (we’re on first name basis after … Continue Reading
Before we delve into canelé muffins, a word or two regarding their evolution. Canelé is a small, French pastry made from eggs, milk, flour, butter, and sugar, and flavored with rum and vanilla. It has a soft, eggy, custardy center with a dark, thick, caramelized crust. Canelé originated in Bourdeax, France, and is traditionally made … Continue Reading
