I gotta admit that usually when I’m looking for a killer side, I’m thinking potatoes. What can I say? I’m from the North and have Irish roots – so maybe it’s genetic, lol! Sometimes rice just feels right, though, and it definitely did when I served Pernil, an herby, garlicky pork roast with Puerto Rican roots. Whoever guesses what recipe is coming next gets a prize…a free recipe for Pernil!
Rice with a Puerto Rican Flair
When I mentioned I wanted to make Stuffed Peppers for dinner, my 89-year-old Stepmom reached into the cupboard and pulled out one of her many books of collected recipes; Pat had for or five of these books, recipes spanning generations, from friends, family, magazines and books and what a treasure they were. She settled on a small handwritten card. Pat is half Czech but as I read the card, I also recognized some of these familiar flavors from the German side of my family. I immediately dubbed these “Old World” Stuffed Peppers.
Old World Stuffed Peppers
It’s 2026 now, and I decided it was high time I updated this post for Cook’s Illustrated Quick Marinara – I first posted it in 2012. And I’m still making this recipe! If you haven’t tried it, maybe the time is now!
Cook’s Illustrated Quick Marinara
This Simple Quick Italian Tomato Sauce has saved me more than once when the clock turned to five (or six) and I needed something on the table in a jiff that I knew everyone would want to eat!
Simple, Quick Italian Tomato Sauce
Ya gotta know I love me some me some Mexican, Southwestern or Tex Mex food (see my collection of Recipes for Cinco de Mayo or Anytime), and these old school Chicken or Turkey Enchiladas are one of our longtime family faves. I’ve been making them since I was just a kid – and that’s been over 40 years now (dang, I’m getting old!) and they’re just as good today as they were then. I guess you could say they’re a classic!
Chicken or Turkey Enchiladas with Ranchero Sauce
