Tomato-Basil Shrimp with Orzo

Cooking from Books

Tomato-Basil Shrimp with Orzo

Before the internet, as some of you may recall, food companies often added recipes to their packaging that would suggest ways to use their products. Of course, the limited space on the package restricted these recipes to relatively simple dishes, but I still remember my mother cutting them out and adding them to her hand-painted tin recipe box, yet another culinary icon of a bygone era.

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Chicken Breasts with Lemon

Cooking from Books

Chicken Breasts with Lemon

As a graduate student in the mid-seventies, I was living in a fifth-floor walk-up studio on New York City’s, not-yet-gentrified, Upper West Side. The apartment was on the top floor of a converted brownstone and consequently had a tiny kitchen, my very first, maybe 6-feet long by 3-feet wide. Yet it was here that I began to take a serious interest in cooking.

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Shrimp & Spaghetti

Cooking from Books

Shrimp & Spaghetti

During these seemingly amalgamating days of self-quarantine (a.k.a. lock-up), I’m constantly finding food that’s either going bad or needs using up. I attribute this regrettable position to buying more than we need out of fear of running out or of an item’s becoming unavailable. Something we never did when, in happier days, we food shopped almost daily.

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Braised Lamb, Abruzzi Style

Cooking from Books

Braised Lamb, Abruzzi Style

I’m pretty sure that no one will disagree that tomato season has reached its end. For many of us who cook, this means transitioning from meaty plum or Roma tomatoes to their canned counterparts. Last Saturday, however, I still had four Romas from our local farmers market on my counter ready to sing their swan song but in need of some accompaniment.

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Prosciutto-Wrapped Pork Medallions Stuffed with Feta

Cooking from Books

Prosciutto -Wrapped Pork Medallions

For years, I’ve been a fan of the British chef Jamie Oliver. His down-to-earth approach to food and emphasis on rich flavor have led me to add several of his cookbooks to my collection. One of my latest additions is Jamie’s 15 Minute Meals, a companion volume to his television series by the same name, which is the source of today’s recipe.

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Chicken Thighs with Tomatoes & Feta

Cooking from Books

Chicken Thighs with Tomatoes and Feta

Perhaps many of you who are sheltering in place during this pandemic are like me and are often faced with produce about to go bad or with other products nearing their use-by dates. I can only attribute this situation to my buying more food items than necessary for fear that when I need something, it won’t be available.

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Poll: Reheating Leftovers

Cooking from Books

Reheated Tuscan Lamb & Peas with Grilled Polenta

I often hear and read how people rely on their microwaves for reheating leftovers.  Years ago, so did I.  Eventually, however, I came to realize that dishes reheated in the microwave didn’t retain their heat and often the texture of the reheated food suffered from this method.

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