This favorite classic is an Americanized Italian dish….or is it an “Italianized” American dish? It has its roots in Sicily….via New York…or wherever Italian-American immigrants set their pasta down. Wherever the roots, we Americans have come to love it! I liked to serve this to my “no onion, no garlic, no tomato” in-laws because I…
Every farmer’s market is filled with them. And my favorite Graul’s Market has mountains of them! PEACHES everywhere!! We’ve had a number of peach recipes on Galley Pirates throughout the years…classic Pirates Peach Cobbler, my favorite Waffles with Peaches and Cream, and even my very missed co-pirate’s Grilled PBJ! Yes, that would be Grilled Peach Bourbon…
Happy Fourth of July!! Hotdogs and hamburgers, baked beans and corn on the cob…the list of 4th of July food is pretty consistent. But when I think of truly American food, nothing jumps out to me more than fried chicken. Crunchy and spicy on the outside, hot and juicy on the inside, I’ve adapted this…
It is full on summer right now! Hot, humid, no breeze. Not good for sailing; not good for cooking on board. So let’s take a note from our southern states by cooking outside with your neighbors. Low Country Boil is South Carolina and Georgia’s solution to Maryland’s Steam Crabs or Louisiana’s Crawfish Boil. Put a…
Tahdig is a traditional Persian dish with a crispy golden crust that turns rice into an entree. I have so many culinary superstars to thank for this recipe. First, thanks to David Liebowitz, whose Instagram post introduced me to Tahdig years ago. It prompted me to hunt down other recipes which of course led me…
Left over couscous is a bit of a head scratcher. Even though it’s a pasta, it’s really too fine to add to soups (unless it’s the larger pearl or Israeli kind) but not fine enough to substitute for breadcrumbs. So after a little research I was happy to discover Couscous Fritters! There are a number…