I muttered this question to myself as I clicked through reviews of nearby restaurants and markets in my little neighborhood of Fox Point, Providence. There are a lot of places boasting authentic Portuguese cuisine, along with bread and pastry or a wide variety of madeira. While I miss so much about living in Washington, D.C., Providence has surpassed my expectations related to food offerings. One of the greatest surprises has been getting to know Portuguese cuisine, and seeing how embedded this culture is within the area. Immigrants from Portugal heavily settled Fox Point at the beginning of the 20th century, drawn here for manufacturing and waterfront employment opportunities. I recently learned that thirty-two percent of residents claim Portuguese ancestry in our neighborhood.

January 27, 2017March 6, 2017 by KD

The Best Way to Store Recipes

If you’re anything like me, you acquire recipes faster than you can even think of cooking them. Later, when the craving hits and you’re ready to get cooking, you can’t find that clipping from the newspaper, or the recipe card stuffed in a disorganized shoebox. What you need is a recipe collection that is easily accessible, search-able, and immune to spills and stains. The solution: digitize your recipes.

January 25, 2017January 26, 2017 by KD

Celery Root Soup

In January, your fresh produce options may look a little sparse. Root vegetables take center stage, and so we often look to use them in warm, earthy, and comforting recipes. That is exactly what we have in this celery root soup, which also just so happens to be vegetarian-friendly.

Know Your Alliums!

Alliums! Who needs ’em?

Well, just about anyone interested in cooking, that’s who. Across cultures and cuisines, most diets will include some type of edible allium. Pierogi? Stuffed with em. Puttanesca? Better have some on hand. Doro wat night at home? Not if you don’t have alliums. Read more “Know Your Alliums!” →

January 20, 2017January 23, 2017 by KD

An Ode to Scotch

Today is a day that you may want a strong drink. It might as well be scotch, right?

Coq Au Vin Pot Pie

Chicken pot pie is one of the best cold-weather foods around. You may have grown up chowing down on traditional pot pie, maybe even a microwavable version, but it’s time to try something new. Today we’re making Coq Au Vin Pot Pie. The crispy chicken with paprika and thyme, the Madeira wine and bacon additions, all come together to give this classic dish a deliciously French twist.

Risotto

If you’ve never had it, I like to describe risotto as similar to macaroni and cheese, but with rice. And fancy add-ins. And less cheese. And a more complicated cooking procedure. So nothing like macaroni and cheese, but an equally satisfying comfort food, and an impressive dish to prepare for company. Today let’s talk about how to make risotto, and discuss some variations that will help you make some leftover magic with this dish.

Rooting for Rutabaga

Rutabaga is not the sexiest of vegetables. It hasn’t experienced a renaissance during these farm-to-table years, as kale, or yams, or spaghetti squash have. But because it was an effective source of dense, caloric starch in northern European diets for centuries before potatoes made their debut, I think it deserves a little love. So today, let’s learn about rutabaga.

Read more “Rooting for Rutabaga” →

January 11, 2017June 18, 2018 by KD

Wintry Brunch Skillet

Crisp, winter mornings can be much more comforting than they sound. Especially if you have a hearty winter brunch at the ready. Today I am going to share a recipe for just such a dish: a one-skillet, wintry mix of kale and tomatoes with eggs.

Read more “Wintry Brunch Skillet” →

January 9, 2017January 11, 2017 by KD

How to Execute a Recipe

There are lots of things you can learn from big, popular food blogs, especially when you’re first learning how to cook. However, there are a few basic lessons conspicuously absent from their indices. You can find a trick for just about every cooking method on the planet, but tell me: do you know how to properly read and execute a recipe?
Read more “How to Execute a Recipe” →

January 6, 2017January 9, 2017 by KD

Beer Me: Troeg’s Troegenator Doublebock

Doublebock beer, also called doppelbock beer, is a German brew that is hearty, malty and rich. Originally a literal meal-replacement for monks during fasting periods, it packs a lot of flavor in a bottle. If you are interested, or already a fan, I’ve got a recommendation in this style for you: Troeg’s Troegenator Doublebock.

the cursory cook.

What Is Portuguese Cuisine?