Traditionally, when I think of marinara, I think of pork, veal, or beef as the accompanying protein. My dad often combined shrimp with onions, peas, and marinara, which he served over a bowl of pasta or rice. It was an easy, tasty weeknight dinner. I hope this delights you and your children as much as it delighted me when I was a child.
My favorite casserole is green bean and mushroom. As a true Southerner, I understand the sacred role of casseroles in our culture. They’re more than just food – they’re vessels of comfort, marking life’s most significant moments. From welcoming new babies to saying goodbye at post-funeral gatherings, casseroles are our culinary storytellers.
As the rainy spring days fade away and the summer heat envelops the South, my herbs struggle to find enough shade and water to prevent wilting. A small snip here and there for a sauce, biscuit, or soup leaves my herbs looking like a four-year-old accidentally found a pair of kitchen shears. This chicken soup is packed with herbs from my garden and showcases some of my favorite herbs in the garden. While not as delicious as my mother’s chicken pot pie, this one will do.
There is nothing like the perfectly brined and roasted chicken leg with the combination of crunchy browned skin on a cold winter night. This is a one-pot dinner that when cooked perfectly is just as masterful as leather fruit served in the shape of a beetle (RIP Noma). Just because a combination of flavors might seem mundane, doesn’t mean that a symphony of flavors can’t be created that only increase in complexity, and deliciousness, with time.
As a child, I assumed split pea soup was laborious and time consuming-which explained why my father enjoyed the Campbell’s canned version. However, I was delightfully surprised, when I made this soup for the first time, at how terribly easy it was to make.
You might be asking yourself why a Sicilian girl is writing about matzo ball soup. One word. Husband. I wanted to impress my husband and what better way than homemade matzo ball soup. I set out on a quest to find a unique but delectable matzo ball soup.
I love themed dinners and replicating a TV dinner sounded like so much fun. Enter the proverbial meatloaf. I am not old enough to remember the Swanson ads for meatloaf with either tomato sauce or gravy, but I am old enough to remember when airplanes served dinner….in coach. I still have fond childhood memories of this microwavable airplane food dispensed in perfect proportions. I wanted to recreate the element of surprise that captured me during that first in-flight meal.
This recipe made me fall in love with heirloom tomatoes, which are often less acidic than their more traditional counterparts. The soup is more subtle in flavor than your traditional tomato soup and leaves you questioning the true ingredients. It is beautiful accompanied by a grilled cheese sandwich and glass of chardonnay.
