Avgolemeno Sauce

Following the theme in my previous post of the chicken and the egg together in a pot, here’s a similar savory, warm, and beguiling herald to Spring. Called avgolemeno, meaning literally egg and lemon, it’s a classic of Greek cooking that can be either a sauce or a soup. I first came across avgolemeno in … Continue reading Avgolemeno Sauce

Grape Mostarda

Casting about for a way to glamorize a turkey preparation, my gaze fell upon a bunch of plump, seeded purple grapes I had purchased at the farmers’ market. I like the seeded varieties for their winy flavor and crunchy seeds, and I thought of the Italian delicacy mostarda, a specialty condiment of Northern Italy. It … Continue reading Grape Mostarda

Romancing Summer: All-American Homemade BBQ Sauce for Chicken, etc.

Barbecue chicken is an American classic of summertime cooking. Perfectly done, the meat is moist and without pink inside, the skin lightly charred and crispy outside, and succulent from top to bottom. That takes some (easy) fussing over as the pieces are turned often to allow charring and prevent scorching. For the sauce, he used … Continue reading Romancing Summer: All-American Homemade BBQ Sauce for Chicken, etc.

Thinking on Catalonia, Exploring Barcelona, and a Recipe for Zarzuela

Today’s post has a Catalan theme because my son, Jenan Wise, has taken up residence in Barcelona, Spain, to use it as a launch pad for traveling around and seeing the world from the European perspective while he continues to work with his startup company via the internet. He is a computer scientist with a … Continue reading Thinking on Catalonia, Exploring Barcelona, and a Recipe for Zarzuela