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Cioppino – Fish Stew

Joe Scarpone, chef and owner of Savolo restaurant in Philadelphia, describes cioppino as a fish stew which has its roots in the Italian-American community that once dominated San Francisco's waterfront. Scarpone, who lived and cooked in…

Poppy Seed Kolache

This recipe makes a soft and delicious kolache, but like any bread recipe it can be tricky. My mom always said the more sticky you can keep the dough, the more tender the kolache will be. You have to be able to work with the dough,…

Baby Spinach Salad with Oranges

Spice up your regular salad with a taste of citrus. 2 bags (6 ounces each) prewashed baby spinach 4 oranges, peeled, cut into segments ½ cup dried cranberries ½ red onion, very thinly sliced ½ cup toasted almonds (optional) 1/3 cup…

Michaelmas Blackberry Cobbler

From CatholicCuisine: According to tradition (and Joanna Bogle in her Book of Feasts and Seasons) "blackberries are no good to eat after September 29th because 'the Devil spat on them when he was cast out of Heaven into Hell on…

Apricot Almond Chicken

¼ cup apple cider vinegar ½ cup all-fruit apricot jam ½ teaspoon salt ½ teaspoon freshly ground pepper 4 (4 oz.) boneless, skinless chicken breasts 2 tablespoons sliced almonds 1 cup dried apricots 1 cup boiling water 1 tablespoon…

Father Leo’s Cola Pork Skewers

    1 (12-ounce) can or bottle cola soda     1/2 cup soy sauce     6 tablespoons ketchup     3 bay leaves     5 cloves garlic, peeled and chopped     3 pounds pork butt, cut into 1-inch cubes     salt and pepper     olive oil At…

Salade Niçoise

This dish has its origins in the city of Nice, on the French Riviera, where I've read that to be considered truly "à la Niçoise" ("as prepared in Nice"), a dish must contain tomatoes, black olives, garlic, and anchovies. This salad fits the…