• Pork chops Liegoise
We follow up on last week's nostalgia session with another Belgian-inspired dish from another favorite 1970s cookbook.
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• Carbonnades a la Flamande
Some of the familiar classics of a generation ago are good enough to deserve a place in our modern recipe files. Here's one.
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• Pork chops with pineapple chutney
A savory mix of fruit, onions and curry-style spices makes a great accompaniment to smoked pork or ham.
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• Omelet, frittata, tortilla
Three Latin cuisines offer three similar-only-different approaches to the simple egg. I like them all.
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• Quick jambalaya
This alternative approach to an old Cajun favorite musters leftovers including previously cooked rice in a quick-and-easy variation.
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• Turkey pot-pie stew
Winter is waning, but it's not over yet. Here's an easy, warming variation on a comfort-food tradition.
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• Juicing up burgers
The humble hamburger gets a flavor boost in a couple of offbeat preparations I've tried recently.
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• Double asparagus risotto
This unusual risotto approach intensifies the asparagus flavor by using the same veggie to produce the cooking liquid, a bright puree and the tender tips as garnish.
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• Perfect biscuits
What could make a better breakfast on a chilly winter morning than a few steaming hot biscuits slathered with fresh butter?
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• Lighten up, old fella
Some of my favorite cookbooks date back to the 1970s, when we sure used a lot of eggs, butter and cream! Here's a lighter version of a favorite Pierre Franey pork chop dish of the era.
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• Spaghetti alla carbonara
This favorite Italian dish brings the breakfast flavors of bacon and eggs to the dinner table, and it works just fine, if not authentically, with the adaptation of American smoky bacon.
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• Fish en papillote
From France through New Orleans, this simple, healthy cooking method is worth a try ... even if you substitute foil for the traditional parchment envelope.
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• Pasta in spinach cream
I like spinach so much that I sometimes wish I could use it as the heart and centerpiece of a meatless dinner. And hey! Why not?
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• Coq au Riesling
This quick variation on a classic Alsatian dish is French comfort food, made to go with Riesling.
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• Veggie risotto
Variable to accommodate just about any vegetables you've got handy, this easy risotto can fill us up without filling us out, if you know what I mean.
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