Food can connect us in myriad ways. Like the city chicken recipe I’m sharing today. But here’s the twist: city chicken is made with pork, not chicken. I did a bit of sleuthing to find out why. City chicken originated with the Polish and Ukrainian communities who immigrated to the Great Lakes region during the Depression. Cleveland and Pittsburgh were known for city chicken. Earlier … Continue reading City Chicken: A Ukranian/Polish Dish
In Italy, the feast of St. Joseph is in March – SAT MARCH 19 – and is usually celebrated with a huge feast of food set upon a special altar around the world but especially in Italy. So why celebrate St. Joseph in this way? There’s a legend surrounding this feast day. There was a famine in Sicily hundreds of years ago. The people prayed … Continue reading Zeppoles for St. Joseph
One of my most popular cooking classes is “Fish without fear”. Quality seafood is expensive, and Lent is the optimum time to explore cooking seafood, since you’ll usually find a good variety at a decent price. When I teach a seafood class, I always include scallops, since students find them the most intriguing. Yet they are one of the easiest to cook! Scallops are amazingly … Continue reading Scallops 101
There’s an old saying that there’s no language like the Irish for soothing. I’ll take it a step further and say the same about their food. St. Patrick’s Day and comfort food go hand in hand. Like Irish stew. Meat, root vegetables and broth form the base of a hearty, uncomplicated, nourishing peasant stew. I will tell you I’ve made this a couple of times and … Continue reading Comforting Irish Stew and the Best Soda Bread
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