Ottolenghi's Lamb Kofte with Tahini Sauce and Pine Nuts

I'm not that familiar with Middle Eastern food, other than going to Layla's Falafel, a local eatery where I live.  I've been bow...

Lisa's Crunchy Chicken Salad

My school recently did a cookbook, compiling favorite recipes from families.  Apparently, fried ramen noodle salads are all the rage, given ...

Award-Winning Chili

Even though I am Filipino and have never lived in Texas, I have the odd accomplishment of winning two chili cook-offs with two different c...

Mardi Gras: Chicken and Andouille Sausage Casserole

On Fat Tuesday, or Mardi Gras, I had a craving for shrimp ettoufee with its dark roux-based sauce gliding its way through white pearls of...

Rogan Josh

   After a summer of salads and grilled meats, I wanted something soul-satisfying and deeply flavored. "Rogan josh," my brain whis...

Swedish Meatballs

I've had the most terrible recurrent craving for Swedish meatballs. The first time I had these was when I was a kid in the 1970s.  My mo...

Christine's Cheese Souffle

Souffles are out of my normal culinary reportoire, which is firmly esconced in the countries of the Pacific with a good touch of Americana. ...

OMG Chicken Wings with Momofuku Octo-Vin Sauce

Ever since I got the Momofuku Cookboo k from my brother Ed for Christmas, I've been Momofuku-ing it at home.  David Chang, the foul-mout...

Leftover Maven: Pot Roast

Here's what I heard in my house tonight: [Pop! goes the lid  as Lizzy opens the rice cooker to get rice.] Christina (the 12 yr. old g...

Ragu alla Bolognese

My daughter Christina and I learned this ragu in an Italian cooking class, and we were blown away by the flavor. Pancetta takes this sauce f...

Happy 1st Year Blogversary to BBB and Shrimp Etouffee for Mardi Gras

A year ago this month I launched Big, Bold, Beautiful Food. What started as a new year's resolution to achieve work-life balance and coo...

Mushroom Ravioli with Peas

Mushroom ravioli in cream sauce is delicious. But it isn't so pretty on the plate. So if you don't like what you see, don't let ...

Rewind: Filipino Chicken Adobo

Since adobo is this month's pick of the Kulinarya Cooking Club, a club dedicated to Filipino food, I am bringing back my unique version ...

Easy Chicken Yakiniku

I'm all for shortcuts as long as they are shortcuts that don't cut short on quality. The Japanese have a whole battalion of high qua...

Daring Kitchen January 2010 Challenge: Satay

The January 2010 Daring Cooks’ Challenge was hosted by cuppy of cuppylicious . She chose satay. Some of the challenges have been quite, well...

Roast Pork Tenderloin with Parsley, Sage, Rosemary, and Thyme

I know. You expect me to talk about that Simon & Garfunkel song, don't you? But I won't. I've got other things on my mind. O...

Pork Chops with Dried Cherries and Apples

Oh, you're going to like this one. Guaranteed. ***** If you follow this blog, you know I'm a wing-it kind of cook. I feel more comfo...