Salmon fillet baked with sweet pepper and a buttery glaze of anise and Pernod.
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Thin, tenderized meat cutlets are dredged in flour, egg and bread crumbs then pan fried.
This chopped tomato, onion, lime, cilantro blend is served fresh as a popular Mexican appetizer and condiment. If you’ve been to Mexico, then you know the routine when first sitting down in most restaurants. The waiter takes your drink order then while you are looking over the menu, you are offered some fresh salsa with…
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Vegetarian Chili
Tracing its origins to the Mayan and Aztec staple foods, then adding influences from the settlers of the new-world, Chili has evolved alongside Mexican culture. It comes alive with the signature Mexican spice combination of chili and cumin. Mexican cuisine has developed into a distinctly new-world fusion of well evolved native food traditions with Spanish,…
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Czech Cabbage Rolls
Cabbage leaves stuffed with a mixture of ground beef, ground pork, rice, spices and baked in tomato sauce. Known to the Czech’s as Holubky, this is the hearty comfort food of Eastern Europe
There is surely no vegetable as versatile as the humble spud. In Ireland, where you’ll find Tayto Park, a theme park devoted to them and even a national potato day celebrating them, you’ll find potatoes in 97% of households. So for a nation whose diet includes potatoes regularly, creative cooks have come up with lots…
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Chicken Kiev
You would assume that Chicken Kiev was typical Ukrainian food and this was the dish that put the Ukrainian capital on the culinary map. However, it is also claimed by Russians, as being invented in their country. In fact, as the story goes, it even has a French connection that goes back to the Romanovs…
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Ranchero Eggs
Hueveos Rancheros, as they are known in Spanish, is a perfect brunch dish for Mexican food lovers. You can either use small tortillas or Charras Tostadas as shown here. This dish is a great way to use up yesterday’s pico de gallo. You may also like
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Chicken Cordon Bleu
The term “cordon bleu” or blue ribbon (in English) is synonymous with a top merit in French cuisine. There is also a prestigious international school, Le Cordon Bleu, whose alumni include some of the world’s top chefs. I was recently at a banquet and was served Chicken Cordon Bleu. We were served a processed, frozen, deep…
This recipe is nice and fruity with just the right amount of pastry. Use your favorite baking apples, and for a variation add cherries and raisins (see French Apple Cobbler variation in recipe notes). I like to top it with almonds but you could try pecans or walnuts too. You may also like