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I make this recipe when I don't have a whole lot of time and need to make something that'll last me a few days. I can just throw everything in and get back to work! (Checking on it throughout of course, that would just be unsafe).
My maternal grandparents were from the Madeira Islands, which has inspired me to explore the cuisine of the islands and of Portugal. Canja de Galinha, a Portuguese soup thickened with egg and flavored with lemon, has many variations. You may use rice instead of small pasta and you can use a good commercial chicken stock (although I tailored the homemade stock to this soup's flavors and because my grandmother's "secret" chicken soup recipe included cloves). The illustration includes a Towle spoon in the "Madeira" pattern, and the recipe is strewn with red camellia blossoms, a tribute to Madeira's fame as a land of beautiful flowers with their very own festival. Enjoy!
The Malabar coast in Kerela, India is famous for its fresh spices and coconuts. This recipe brings out the best of these key ingredients by incorporating them into a delicious stew.
During my travels to Kerela, I was introduced to this recipe by my hostess (an elderly woman) who cooked this tasty and healthy stew using locally sourced ingredients.