One of my favorites. This soup was an adventure for me to experiment and try to perfect. The French Onion Soup also has a lot of history traced back to ancient Rome 8,000 years ago. The French Onion Soup we know today was developed in Paris, France in the 18th century. Although a lot of chefs now are trying to refine it further, there is a base standard for it to be called a French Onion Soup;

• Has to be made with Beef stock, not broth.
• Caramelized onions
• Cheese (many chefs argue the use of Gruyere cheese)
• Bread
• Stock
• Garlic

What is the difference between stock and broth?

well, a stock is a liquid that is created by cooking bones, while broth is used by cooking the meat. Both share the same Mirepoix (a Mirepoix is Onions, Carrots, Celery. The ratio is 50% Onion, 25% carrot, 25% Celery). Although a…

This is a one-pan meal that is delicious and easy to make. I love to serve with mashed potatoes, but roasted potatoes and rice would work well. Be sure to use a high quality heavy bottom pan that can be transferred to the oven. This will ensure you get a great sear and give the chicken a beautiful golden crust. I love the flavor of the veggies as they braise the chicken in a little wine and lemon. Look for frozen artichokes for best results, but you could rinse the canned ones as a substitute. This is a nice make ahead option for a busy family.

Serves 4-6

Ingredients:

• 6 bone in skin-on chicken thighs
• 1 large fennel bulb, thinly sliced
• 6 shallots, thinly sliced in rounds
• 12 oz frozen artichoke quarters, thawed
• 2 lemons, sliced
• 1/4 cup wine
• kosher salt and pepper
• 2 tablespoons olive oil
• 1 tablespoons unsalted…

Have you heard of Bread
Pakoda? Bread Pakoda is a very famous Indian street food that is served during teatime
and at times during breakfast. There is just something divine about potato stuffed
bread coated in chickpea flour and fried in hot oil! A bite into these
delicious Pakodas are sure going to make your day super special! They are
paired amazingly well with hot cup of tea! They are not the healthiest snack to
binge on, but they are definitely worth having them once a while.

Pakodas in general are always
a hit in my house! We love to indulge in fried stuff once in a while especially
when it rains. I guarantee every house hold has their own unique recipe when it
comes to making this recipe, however mine is very easy and simple to follow! I
hope you all get to try this delicious recipe and serve…

What do you do when your garden gives you an abundance of zucchinis? You make fritters! If you ever had potato fritters, than you will love these!  This recipe is quick and easy to make. These fritters make a healthy appetizer, side dish, light meal or even snack. They also happen to be a delicious way to sneak veggies into anyone’s tummy! These are gluten free, grain free, low carb, and keto friendly. Zucchinis are the juiciest vegetables out there! To get the ultimate crispy fritters make sure to squeeze out all the excess water out of the zucchini. If you mess up this step, you will end up with soggy fritters. So, make sure you spend a good 15-20 minutes doing this!

• 

If you bake them, they are around 50 calories per fritter, so you can eat them guilty free! If you are following a low carb or keto…

Bourekas are a family
favorite and not just because they are uber delicious, with all the flaky
layers of butter dough. It is because they are so easy to make. Truth be told, this
recipe is extremely easy and quick because the pasty puff is store brought. It
would take me hours if I prepared the pasty puff dough at home. It is possible
but just very time consuming. This was perfect quick filling meal after work on
a weekday night!

If you didn’t know, Bourekas
are a middle eastern pastry dish. They are generally savory and filled with
meats, cheese and or vegetables, with either a thin pasty or puff pastry crust.
This particular recipe is vegetarian, although it is not vegan since it goes
contain cheese and eggs. I have been trying to add more leafy greens to our
diet, so thought let’s make spinach Bourekas. After experimenting…

Dreaming about creamy, dreamy rich mushroom soup? I am pretty sure I have got your mushroom fantasies covered with this recipe! I don’t think there is anything better than a creamy mushroom soup to warm you from the inside out on a cold day! And nothing compares to homemade cream of mushroom soup, of course, because not only is it prepared with fresh, natural ingredients, but also with lots of love and nurture which makes each spoonful taste extra special and luxurious. You definitely can’t get all that out of a can! I encourage you to ditch the can of mushroom soup and try this homemade. Honestly, once you make this soup, I assure you that you will be going back to this recipe quite often!

This soup is perfect meal to enjoy during busy weekdays, cold weather or holidays. We love it because it is very creamy, rich and…

Let’s learn today a traditional and authentic Naga style pork recipe. An easy and simple recipe which anyone can master it with the right ingredients in hand.

Pork is one of the intregal part in the life of the Nagas. No festival or occasion is complete without pork dishes. This is an authentic pork dish of Nagaland. It is zero oil dish.

Naga Cuisine uses very limited spices and mostly the dishes are boiled and zero oil dishes. This dish is also prepared using very few ingredients.

This is a delicious and exotic pork curry with amazing aroma and flavor cooked with simple ingredients and simple cooking technique. Enjoy it with piping hot steam rice along with chutneys and boiled vegetables and side dishes. That’s how the Nagas relish their meal. So simple, healthy eating and soulful.

Pork With Bamboo ShootandSmoked Pork Curryare very famous in naga…

Vitello Tonnato first began appearing in cook books in the 19th century because Piedmont was allied with Liguria where tuna was canned along the coast.

At this time, also, lemons and capers from Sicily and a variety of olive oils from the rest of Italy started to arrive in Piedmont and the tonnato sauce was born because the tuna was simply another ingredient in this sauce.

With the Piedmontese love of very young meat, like the veal, this dish was just waiting to happen. This is great for entertaining because the sauce can be made a day in advance and the meat can simply be popped in the oven when you get home.

Caponata is a Sicilian appetizer that is made from eggplant, and since eggplant season is almost over, I decided to share with you Nonna Sara’s recipe. Throughout Sicily, there are countless variations of Caponata, some with octopus, seafood or with pinenuts and raisins, but Nonna’s recipe adds potatoes and bell peppers, which is what I grew up on and is my standard for a delicious Caponata.

My favorite way to eat it is by toasting some ciabatta bread slices and piling some room temperature Caponata on top of each slice.

Let?s dive into the history of this delicious Sicilian Appetizer.

What is Caponata?

Greeks, Normans, Carthaginians, Arabs, Spaniards and the French have dominated Sicily over the centuries, influencing and gradually enriching the local cuisine.

If you add to this mix of cultures the products of the sea, you can easily guess the reason for its unique cuisine.

It is…

Pizza is a widespread food in cuisines across the world. However, in every country, every region and even in every town, what ?pizza? means may vary.

One area may prefer a ticker crust while other opts for thinner. Some places put cheese on before sauce, and others might skip sauce all together.

However, if you are looking for an authentic Sicilian Pizza, then you are looking for Sfincione. Let?s take a look at this delicious, specialty pizza.

History of Sfincione

Various kinds of rustic breads, loaded with topping and typically a tomato-based sauce, were common in Italy out of a need to prepare long-lasting foods that were easy to take from home.

Sicilian pizza was developed to fill the need (and the bellies) of workers for a meal that would fuel them throughout the day. Sfincione started in just such a way.

It was inexpensive, easy to make and…

Passata di pomodoro is an Italian staple. You have likely heard of it or used it without even knowing! Tomato passata is something any chef should be familiar with, and the history behind it is also worth knowing.

It is indeed part of Italian culture, not merely a kitchen necessity.

What is Tomato Passata?

At its core, tomato passata is simply a tomato puree. However, true passata di pomodoro is a little more complicated than just pureed tomatoes.

There are a few characteristics that define tomato passata and set it apart from basic tomato puree. At first, tomato passata is strained through a sieve to remove the seeds from the puree. This extra step isn?t always present when making a tomato puree.

Also, passata is never cooked but always bottled or used in its uncooked form. Tomato puree, on the other hand, is often cooked before canning or…

I’ve seen this on the menu at several restaurants, all slightly different – grilled shrimp, fried shrimp, broiled shrimp, for example – but, the one thing that seems to stay the same is the bang bang sauce.

I knew that the bang bang sauce had mayonnaise (I know that seems odd for pasta, but trust me, it’s good!), sweet chili sauce and sriarcha. I decided to add a little garlic, red pepper flakes and a little bit of lime juice to mine.

Another thing that I’ve seen varied is the type of pasta. I chose to add linguine. To me – spaghetti is too thin to really ‘hold’ the sauce and short pastas just don’t seem ‘right’ to me. So linguine it was!

Since I was cooking just for myself (probably for my lunch and my dinner), I decided to make this recipe a ‘for two’ (or 1 really hungry…