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 [...]
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 [...]
If you’re looking for a quick and easy protein-packed salad, you can’t go wrong with baby spinach, hard-boiled eggs, and canned tuna fish: you get the bitterness of the greens, the smooth richness of the egg, and the toothsome brininess of the tuna all on one plate. And if you have some beans or tomato [...]
“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 [...]
In the time it takes for the oven to preheat, you can assemble this savory, satisfying lunch. The creamy Monterey Jack cheese is a wonderful counterpart to the tangy tuna-and-pickles mixture. One can of tuna was enough for an easy lunch again the next day! Preheat oven to 350 degrees F. Mix together: 1 6-oz. [...]
