Aperol is an Italian bitters apéritif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant orange hue. Its name comes from the Italian slang word for aperitivo, which is apero. Prosecco is an Italian DOC or DOCG white wine produced in a large area spanning nine provinces in the Veneto and…
Home-made French Onion Dip is well worth the effort. It is delicious and will work with home-made potato chips, vegetable sticks, baguette, or other chips.
I love a good garlic dip, frankly I love all things garlic! This dip works well with potato chips, pretzels, baguettes and just about any other type of chip or crackers. You can use sliced vegetables as well. It is unfortunate that so many grocery stores sell poor garlic, small heads with small cloves that…
The making of sauerkraut is simplicity itself. It requires very clean conditions, but only a few ingredients. I love sauerkraut on sandwiches (with corn beef and swiss cheese), in a salad, with sausages, and just by itself. Believe it or not, I will have this as a nighttime snack. I have tried this with a…
Lomo al Trapo literally means “beef tenderloin in a towel”. There are a number of different recipes from very simple to more complex. The basic recipe places a clean kitchen towel on the counter, places a layer of salt on the towel, then puts the tenderloin on the towel, rolls up the towel tightly, ties…
This fascinating and unusual dish is very American and the following is my iteration. It seems counterintuitive that uncooked spaghetti would cook appropriately, but this dish makes an interesting and unique preparation that is delicious and will impress your guests. With the tomato sauce and the time in the oven the pasta cooks well. An…
This is a unique Laotian dish that literally means “corn wrapped in husks”. This is similar to the Guanimos recipe, also in this volume. However, this is a world away from the Caribbean, Central and South America. One of the major differences is the use of rice flour and glutinous rice in this recipe. This…
I am a physician with over 30 years of clinical, academic and industry experience. I became a physician for many reasons one chief reason was my thirst for knowledge and my wonderment at the great creation that surrounds humans and their lives.