Of all the grains in the world, rice might be my favorite: it makes great flour, freshly-cooked rice is welcome in everything from pilafs to grape leaves, leftover rice is perfect in savory casseroles as well as sweet puddings, and even in the U.S., there are dozens of varieties of rice on our grocery store [...]
For the lactose-inclined, cheese makes darned near anything tastier. (How much you wanna bet ricotta cheese would be great in ice cream?) Chestnuts are no exception. In fact, since they’re far more starchy than any other nut, they have a lot in common with potatoes. And what do many consider to be the ideal tater [...]
Who says a tuna casserole can’t be glamorous? (Or gorgeous, for that matter.) It’s simply a matter of choosing your cheeses wisely — scrumptious cheese makes for a scrumptious casserole. For this concoction, I was fortunate to have a complementary selection of cheeses on hand: herbed Brie, English Stilton, and Dutch Parrano (which is a [...]
The next time you have a big pot of chili or stew — in this case, I had made a batch of Moroccan harira — try creating a quick lasagna/casserole with your tasty leftovers. All you have to do is cook some noodles (anything from penne to ziti to linguini), layer the noodles and stew [...]
“Casserole.” Just seeing the word can conjure up uncomfortable childhood memories of gelatinous, salty tuna and noodles drowned in processed and canned soup. (“Soup” in this case being somewhat euphemistic. “Liquid cardboard” might be a more apropos description.) But casseroles don’t have to be that way—like the Moroccan tagine, the word “casserole” refers to the [...]
Now that the days are turning chilly in Detroit, it’s time for some comfort food! In order to tweak this classic dish, I used a corn tortilla instead of noodles and made my own cheese sauce rather than topping it with canned cream soup. (Doing so not only drastically cuts your intake of carbohydrates and [...]
