SALMON A L’AFRIQUE DU NORD

SALMON A L’AFRIQUE DU NORD

SERVES 6 to 8 Summers in Austin, Texas, are hot, humid, and, oh, so long. One afternoon, deep in the triple-digit days, a frosty package arrived on my front porch: a box of 18-inch-long salmon fillets direct from my friend Cheryl in the forty-ninth state. She’s...
ITALIAN SAUSAGE AND EGGPLANT STRATA

ITALIAN SAUSAGE AND EGGPLANT STRATA

SERVES 6 to 8 It’s said that good things come to those who wait, and this dish may test your patience. Constructed with layers of tender eggplant, spicy homemade sausage, and silky tomato sauce, this casserole tastes best eaten a few days after baking. But the delayed...
BORA BORA FIREBALLS

BORA BORA FIREBALLS

SERVES 6 to 8 These meatballs came to me in a dream. I woke up with tumbling thoughts about a lush combination of pineapple, succulent pork, and creamy-sweet coconut. I was haunted by images of tikis and luaus. The only way to clear my mind was to surrender to the...
SHEPHERD’S PIE

SHEPHERD’S PIE

SERVES 4 to 6 Shepherd’s pie is a traditional British or Irish dish made of lamb under a blanket of potatoes, and it’s a kissin’ cousin to cottage pie, made with beef. Cottage pie has been around since 1791. Back then, villagers topped it with potato slices that...
CITRUS CARNITAS

CITRUS CARNITAS

SERVES 8 to 12 The cooking part of this recipe takes about two to three hours, but at the end of that waiting period, you will be rewarded with caramel-brown, salty-tart, crispy pork that practically falls apart when you look at it. Isn’t that worth a few hours of...