The debate about “authentic” food always fascinates me. I recently listened to an episode of NPR’s “The Splendid Table,” where the host and guest were discussing the different ways people make sauce in Italy, and some of the recipes sounded very different than what I’d always thought was uniquely Italian. The same debate seems to …
Continue reading “I’ll take all the Tex-Mex you can ‘chimi’”
Until I began this column, I had no idea how many variations of pasta there are. I used to think I was pretty knowledgeable until I continued to discover new types that often were tough to find in small-town Kansas grocery stores. My recipe this week called for ziti, a tube-shaped pasta I’m definitely familiar …
Continue reading “Let’s embrace the ‘pasta’bilities this week”
I hate cooking chicken. I think it’s all the scare tactics people use when talking about salmonella and separate cutting boards. It’s also the slimy factor when I remove the skin or trim off extra fat. I would use ground meat for every recipe if I could. Despite my hatred for cooking it, I do …
Continue reading “Chicken recipe will get you a ‘lada’ accolades”
