Creole-Spiced Shakshuka

Louisiana seasoning and andouille crank up this classic breakfast or dinner dish

Shakshuka (aka shakshouka or chakchouka) is a spicy tomato stew that features a garnish of cooked eggs.

The dish probably originated in North Africa. Today, versions of it are found throughout the Mediterranean region. The basics of the dish remain the same no matter where it’s found, but the end flavor can vary.

We decided to put our own Creole-spiced spin on shakshuka, giving it a New Orleans vibe. Jazzy, in other words.

Pasta Salad with Tonnato (Tuna) Sauce

Ham and peas add scrumptiousness to this summer classic

Pasta salad is a summer staple. And why not? It’s loaded with flavor, easy to make, and generally delicious. Plus, you can prepare it ahead of time.

It’s also versatile – you can change up the ingredients or the pasta shape to make a new (yet comfortingly familiar) salad each time.

Just think of the pastabilities.

Mexican Cucumber, Tomato, and Bean Salad

Serve this vegan delight as a starter or a main

The weather is warming up in our part of the world. So? Salad days! 

This classic combo of cucumbers and tomatoes is one of our faves. We’ve added black beans and sweet corn, then infused the vinaigrette with lime, cumin, and coriander.

The result? A terrific Mexican-themed salad. You can serve this as a first course, but we prefer to make it a main. Add some crusty bread or tortillas, and you’ll be happy chompers.

Deconstructed Fajitas with Grits

Fajita flavor taken to the next level

Don’t you hate it when your taco falls apart? Just as you’re ready to take a juicy bite, fajita strips and onions land on your lap.

Fortunately, we’ve found a better way. We disassembled this dish and substituted a bed of cheesy, spicy grits for tortilla wraps. Our version of fajitas is easier to make — and even tastier than the original. Not to mention better looking than a lap full of grease.

Take that, gravity.

Chicken Cacciatore

Classic Italian, made even better with mushrooms and red bell pepper

Ready for rustic? Cacciatore means “hunter” in Italian, so the idea is to eat as you would on the trail. Or something.

We prefer to cook it in our kitchen, where we can add wine. Not to mention red sauce, mushrooms, and tasty bell peppers.  

Our version is still simple to make, though. And you can even prepare it ahead of time, then reheat it whenever.

So you won’t have to hunt around for something decent to eat.

Pumpkin-Spice Pumpkin Soup

Deep flavor with a hint of chipotle heat

Autumn is near in our part of the world. That means soup – and pumpkins.

So we decided to combine those two autumn affiliates into one slurpy dish. It’s easy to prepare and makes a stunning starter.

This soup mingles sweet and zesty in a smooth mix. Because pumpkin spice isn’t just about cinnamon. Pumpkins can take the heat.

Chicken and Celery Stir-Fry

Ginger, garlic, and fermented black beans add sizzle

Lunar New Year arrives on February 16. So how about some Chinese-inspired stir-fry?

Asian cooking can look complicated to Westerners, but it’s actually pretty simple. It’s all about the prep – the cooking takes very little time.

So fetch some flavor for the Year of the Dog.

Peach and Chipotle Gazpacho

This zesty, refreshing vegan starter tames summer heat

The dog days of summer are here in our part of the world. So let’s cool off with gazpacho, shall we?

This peachy version combines sweet summer fruit with savory cukes and bell peppers, then lets them romp in chipotle fire.

Make this soup ahead of time and pop it into the fridge. Then – chill out!

Sautéed Corn with Chilies and Bacon

This quick dish is equally tasty made with fresh or frozen corn

Fresh, local sweet corn—it’s one of the glories of mid-summer. But corn also freezes exceptionally well, and what you find in the frozen-food aisle usually has been processed within hours of picking. That means it may have more flavor than “fresh” corn that’s actually days old when it hits your grocer’s produce department.

Which comes in handy when making a dish like this sautéed corn. It’s wonderful with fresh corn, but you won’t even notice the difference if you substitute frozen.

With the main ingredient so readily available year round, this tasty dish might become a menu staple: Have it during summer to celebrate fresh corn. And have it again in winter, to remind you that sunny days will soon be here again.

Pepper Coleslaw with Garlic Vinaigrette

Perk up your cookouts with this colorful, tangy slaw

Here in the US, summer cookout season officially starts on Memorial Day. It arrives early this year—next Monday, to be precise (with the weekend before as warmup).

So you’re probably looking for outdoor-friendly food. Especially side dishes with enough flavor to match the burgers, barbecue, and grilled goodies we’ll be preparing. And preferably something you can make ahead of time—so you can enjoy the festivities with your guests, rather than slaving in the kitchen.

How about a colorful coleslaw that features the sweet taste of bell peppers? Add a garlic vinaigrette and maybe a touch of jalapeño, and you’ve got a dish that’s sure to please. Your guests will think you spent hours putting it together. No need to tell them how easy it is.

Easy Sweet-Potato Hash with Bacon

Serve as a side, or top with a fried egg for a quick main course

So you’ll probably have some sweet potatoes left over from Thanksgiving dinner, right? And your guests will be hungry the day after, despite the huge meal you served. (Funny how that works.)

If you roast sweet potatoes on Thanksgiving, you’ll have the perfect leftover ingredient for a tasty breakfast dish. Or even the foundation for a quick dinner.

This Easy Sweet-Potato Hash with Bacon makes a savory side. Or top it with a fried or poached egg for a one-dish meal. Add a beverage of your choice (if it’s dinner, a glass of wine would go well), and you’re all set.

So hash your mouth.

Tuna Pasta Salad

Simple Summer Comfort Food

It’s been hot, hot, hot throughout much of the United States lately, with no letup from the heat immediately in sight. So most of us don’t want to spend more time than necessary over the stove. And somehow the thought of a big, heavy meal sounds unattractive at best, revolting at worst.

No, in these dog days of summer many of us want to eat lighter, but still crave flavor. A cold dish is ideal.

What better than a nutritious and relatively light pasta salad? Maybe the tuna pasta salad so many of us remember from childhood. A simple dish, but – like mac ‘n cheese – one that still delights us today.

Simple and Quick Vegetable Stir-Fry

Fear of Chinese

Many American cooks (even experienced ones) are intimidated by Chinese cuisine.  Some are scared away even before they start — by that long list of unfamiliar ingredients.

Then there’s all the preparation required.  Mise en place is a French term, but surely the Chinese must have invented the concept.  You can’t cook Chinese unless you first do your mise en place, and a lot of it.

And, of course, there are some unfamiliar cooking techniques.  (A stir-fry is like a sauté — but not quite.)  So that can be a bit scary, too.

Stir-Fry for Dummies

Well, good news!  The stir-fry method I use here is easier than the “classic” technique.  It’s more of a braise (the pork is stir-fried but the vegetables are braised in liquid).  And the flavor is excellent.

As for the rest?  Let’s just jump into the recipe, and you’ll see.  Everything will become clear as we go along.