Posts in Mains
Spicy Chicken Tagine with Apricots and Preserved Lemons

Tagine is a class dish from north Africa.  It is a stew that cooks slowly, usually in a vessel called a tagine.  It is an earthenware pot with a conical lid designed to lock in moisture and flavors.  When I was in Morocco, we cooked with a clay tagine that required a diffuser on top of the stove to prevent foods from scorching.  I have 2 modern tangines that have a cast iron base and don’t require a diffuser.  They tend to be expensive, but if you plan to make tagine often, and want to make a beautiful presentation, it is worth the investment.

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MainsSavanna Givens
Creamy Beef Stroganoff

Beef Stroganoff is a Russian recipe made with beef and a delicious sour cream sauce.  There are several variations of the recipe, but my Russian friend, Katie insists you must add fresh dill to make it most authentic.  She also serves it over mashed potatoes instead of noodles, whichI agree tastes the best!

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MainsEvan Wei-Haas
Spring Onion Risotto

Sweet spring onions and garlic are real treat in this creamy risotto.  I even make this dish in winter months with the sweetest onions I can find in the market.  If you have home-made chicken stock (or vegetable stock), it tastes best.  Be patient when making risotto because it takes time to get it just right, and it’s worth it!

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MainsEvan Wei-Haas
Falafel

These delicious fried vegetarian balls are a classic middle eastern snack made from dried chickpeas or fava beans (or a mixture of both).  They’re traditionally served with hummus or toum, a garlic sauce.  Often they are put into a bread roll and served as a sandwich.  They are certainly best when they are fresh out of the fryer.

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MainsSavanna Givens
Spicy Indian Wings

I love the flavors of Indian spices with yogurt.  The tamarind syrup adds a depth of sweetness that makes this marinade perfect for coating any meat or fish.  But, spicing it up and coating it on wings is the perfect appetizer or snack!  I prefer to use wingettes and drumettes instead of whole chicken wings since they’re much easier to eat with your hands (Indian style).

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Southwest Spicy Wings

The American southwest has some of the best cuisine in the U.S.  I collect dried chiles and powders to make my own versions, including this dry rub for chicken wings and drumettes.  If you don’t have ancho and chipotle powders, you can substitute with other chile powder, but I highly recommend getting fresh ones from Santa Fe, New Mexico. 

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Caribbean Jerk Wings

The flavors of the Caribbean are welcome any time of year in my kitchen, and this jerk paste smeared all over chicken wings will start a party in your mouth.  You’ll want to use this recipe for larger cuts of chicken (or whole chicken) to grill outside, but try it on wings cooked in the oven to serve a crowd.

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Yellow Pepper Herb Sauce

Here is my favorite sauce in my recipe collection. I can eat it all by itself, but I only do that in private!  It goes with so many things, and makes everything taste ten times better.  Look for my recipes using this yellow pepper herb sauce, including eggs benedict, soup, feta dip, and sauce to dress up fish and any other grilled meat.  It’s really heavenly.

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Salsa Verde

There are a lot of variations for salsa verde, and this is one of my favorites.  In the summer when I have an abundance of fresh mint I add it to the mix.  If you’re in a hurry you can make the salsa in a food processor, but just pulse it so it doesn’t become smooth. 

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Mediterranean Sauce

This sauce requires no cooking, and takes minutes to make.  I use it on grilled fish or chicken, but it’s delicious tossed in hot pasta.  Served over an omelet or frittata would also be delicious.  It’s best served barely warmed or at room temperature, and keeps for 3 days in the refrigerator.

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Filfa Chuma Sauce

On one of my trips to Israel I learned to make filfel chuma, a hot sauce of Libyan Jewish cuisine.  It has so many uses for cooking!  I make a batch of it and store it in a jar in my refrigerator.  You can spoon it into soups, sauces, over grilled meats and vegetables.

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Red Shakshuka

Shakshuka is a stew of tomatoes and other vegetables with eggs cooked gently so the runny yolks can be soaked up with crusty bread.  This dish is made in many variations around the world.  In Israel it’s called shakshuka, and in Spain it’s called pipernade. 

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MainsSavanna Givens
Grilled Fish with Yellow Pepper Herb Sauce

Here is my favorite sauce in my recipe collection. It’s delicious in many different dishes, but I actually eat it as a dip with tortilla chips.  Look for my recipes using this yellow pepper herb sauce, including eggs benedict, soup, feta dip, and sauce to dress up fish and any other grilled meat.  It’s really heavenly.

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MainsEvan Wei-Haas
Green Shakshuka

Traditionally, Shakshuka is a dish of eggs poached in a spicy tomato stew, but I like to make this green version using herbs and Swiss chard.  If green tomatoes were in season, they would be delicious is this version too.  Make this for breakfast or brunch, and serve it with crusty bread to scoop up all the yolky goodness.

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MainsEvan Wei-Haas
Garlic Shrimp with Curry Leaves

When I was in Southern India we cooked everything with fresh curry leaves.  They give the most unique and fresh flavor to all kinds of dishes.  This shrimp recipe takes just minutes to prepare, and it will be one of your favorites.  I buy fresh curry leaves at my local Indian grocery store or international grocery store.  If you can’t find them fresh, you can use the frozen ones.

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MainsSavanna Givens
Grilled Cod with Salsa Verde

There are a lot of variations for salsa verde, and this is one of my favorites.  In the summer when I have an abundance of fresh mint I add it to the mix.  If you’re in a hurry you can make the salsa in a food processor, but just pulse it so it doesn’t become smooth.  Of course, you can substitute the cod for fish that is in season.  Serve this with rice or potatoes, and some roasted cherry tomatoes, and you’ve got a beautiful plate of colorful goodness!

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MainsSavanna Givens