These easy and tasty quick pickles are a signature dish of Jestine’s Kitchen in Charleston, SC, where they are served on the table instead of bread at the beginning of the meal. This posting was adapted from Holly Herrick’s The Charleston Chef’s Table. Although the recipe calls for the pickles to be marinated overnight, they Read More …
I recently saw a post on how delicious gorgonzola, walnuts, and red onions are as a topping for pizza. I liked the idea, and made the same sort of thing with what I had on hand, which was blue cheese, pistachios, and yellow onions. It was delicious. I think the only thing I really lost Read More …
During our recent Viking River Cruise on the Danube, a popular breakfast dish was called Hungarian Eggs. It was eggs scrambled with Lesco and sausage. Here is my attempt at recreating it. Portions shown are for two people. If you have lesco already made (or bought in jar), this makes a good and quick midweek Read More …
This stew of peppers with tomato, onion, and paprika is one of the bedrocks of Hungarian cooking. It can be used in a wide variety of ways. Today I am using it with eggs and sausage to try to recreate the “Hungarian Eggs” which were a popular buffet item on our recent Viking River cruise Read More …
This Filipino classic is steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). There are many way to do this dish, and I chose a variation with a larger amount of a thicker sauce than some other recipes. These Read More …