Monday, October 10

Clam, Shrimp and Sausage Stew with White Beans

Clam, Sausage and White Bean Stew

Toss a few hard shell clams in a pot with some wine and garlic and you’ve got dinner.  Dress it up with hot sausage, white beans and a chunk of bread and you have a meal. We make this Clam, Shrimp and Sausage Stew with White Beans after a trip to the fish market where we buy small hard-shell clams, which are the sweetest and easy to eat in one bite. You’ll find the widest

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Sunday, October 09

Lamb and Butternut Squash Curry

Lamb and Butternut Squash Curry

When we have friends to dinner, we often prepare the main course ahead. This gives us plenty of time to enjoy visiting. For night like this, we tap into our repertoire of long simmered dishes; sturdy stews are the little black dress of entertaining at home. Slightly sweet butternut squash and coconut milk balance the rich flavors of lamb in this lamb and butternut squash curry, perfect for the chillier nights of early fall. Make the

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Thursday, October 06

Shakshuka Eggs Poached with Tomatoes and Peppers

Shakshuka Eggs Poached with Tomatoes and Peppers

Shakshuka is an “all mixed up” dish of eggs poached or baked in a flavorful pepper and tomato broth. It’s a North African lunch staple now served across the continent, in  the Middle East and Israel.  You see it made with a range of ingredients such as artichoke hearts, feta cheese, harissa, merguez sausage, diced potatoes and all sorts of herbs.  I’ve grown to love shakshuka eggs poached with tomatoes and peppers for breakfast, when I eat

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Monday, October 03

Winter Cabbage and Blue Cheese Slaw with Bacon and Sherry Vinaigrette

Winter Cabbage and Blue Cheese Slaw with Bacon and Sherry Vinaigrette

Cabbage tops my list as a go-to vegetable for everything from soup to side dishes like kimchee. When the temperature drops, I turn it into a seasonal slaw and dress it up with the power flavors of blue cheese and toasted walnuts. This recipe resembles the type of beet salad served with a Sherry vinaigrette that you see in many restaurants. It’s more tangy and tart than sweet and tart. Bacon makes it craveable. A few

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Saturday, October 01

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"Let no man fancy he knows how to dine
Till he has learnt how taste and taste combine."

-Horace, Satires, 2.4

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