This is such a pretty (and healthy) stew. Cut the potatoes, carrots, zucchini and sausage roughly the same size for the most attractive presentation. No worries if you don’t have a crowd to feed—leftover soup makes a wonderful brown bag lunch.
All props for this recipe go to my dear friend, Dyan who gave me the idea for this classic combo many moons ago when we were writing our first book. Tender chicken simmers with tomatoes, oregano and cumin. The finished dish is garnished with fresh herbs, feta and olives. The rice can be mixed into […]
It has been a wee bit warm in Maine lately, so warm that I have not been inclined to spend time cooking. When the thermometer hits 80, I turn to my grill and my slow cooker for sustenance. In the summer months, we enjoy a lot of meal salads. This Chinese chicken salad is one […]
If your family is fond classic Chinese flavors like sesame, garlic and ginger, this recipe is for you. My children kept stealing samples while I tried to snap a few photos.
Last week, we had a spell of very unseasonably hot weather for Maine, we’re talking 80 degrees in March. You will get no complaints from me. In fact we decided to celebrate our son’s 11th birthday with a cookout, complete with baked beans, coleslaw and grilled chicken.
Heady with Moroccan spices—cinnamon, turmeric, cumin and ginger—this tender chicken and vegetable dish becomes even more authentic-tasting topped with a lemony sauce, raisins and olives. If you like, serve it over quinoa or brown rice couscous.