Lifestyle - Thursday, March 12, 2026

This is a French interpretation of an Indian spice blend, incorporating oil, onion and shallot.

I used to love shrimp scampi, with its rich butter, parsley and garlic sauce.

Adding sweetened bread crumbs to the preparation makes a French toast with extra crunch and a dark exterior, a nice contrast to the light, moist interior.

These virtually fat-free cakes get a bright boost (and a little extra fat) from a tangerine glaze.

This dish has less fat than most risotto recipes, yet it is full of flavor, thanks to the fish and an easy red wine glaze.

This is the most, and perhaps only, famous dish to come out of Mozambique.

This is a take on a classic named after the 1922 movie starring Rudolph Valentino as a bullfighter.

I love to make chili.

Any worthy saltimbocca (Italian for "jumps in the mouth") recipe brings sage, prosciutto and white wine to the party.

This dish was inspired by a recipe in "Pain & Pleasure" (Gwynne Conlyn Publishing, 2008), but it is quite a bit simpler.