This beautiful and savory dish is served in most local restaurants in Spain, it is a national treasure of their cuisine. This intensely flavored dish is made with one single large cast iron or enamel pan, what could be more simple.
When you have boneless skinless chicken thighs the most luscious umami dish you can imagine is just a simple one pan recipe, taking only 25 minutes. An umami feast and so easy!
If you are a lover of classic American chowders, like Boston clam chowder, you will love this rich sumptuous Manhattan style.
This dish is so much fun, and kid approved in our home. These jumbo pasta shells are stuffed with tasty Italian sausage and three of our favorite Italian cheeses… ricotta, parmesan, and mozzarella.
This is the perfect dish for using leftovers in the frig, especially rice, and staples in the pantry. This is our take on a street food legend… spicy fried rice!
Paella is the signature meal of Spain, a national pride, and yet almost no one fully agrees on how exactly it should be made. It is a controversial meal for many reasons… starting with the simple fact that it is a huge shallow pan loaded down with complex and expensive ingredients which completely vary from home to home, town to town, restaurant to restaurant, and from region to region in Spain. Paella in Madrid is very different from that in Seville. But at the same time, like Bouillabaisse from France, Paella is a classic meal so identified with the soul of the country that it naturally comes laden with emotion, memory, tradition, pride, and a sensory longing for the authenticity of the time and place of one’s upbringing.
This insanely umami side dish is simple yet sumptuous, and it’s perfect for snacking, parties, family dinner or as a side dish for special family gatherings. And it’s so quick and easy… just gather up a bunch of baby Yukon Gold potatoes, smash them with a kitchen mallet so that they are slightly broken and a little bit flattened, to better soak up all the luscious creamy cheesy umami sauce, and then wrap each one in strips of Prosciutto.
This is a dish we love to make for its gorgeous look and amazing flavors. We use olive oil, Porcini mushrooms or cremini mushrooms, Giant Beans from Greece for their incredibly dense creamy flavors, red, yellow and orange bell peppers, Cara Cara oranges for their unique flavor, Spanish chorizo with its smoky paprika flavor, and we sometimes use Cajun Andouille sausage for it’s immense smokiness and depth of Cajun flavors.
The Cajun people of Louisiana have a long, proud and emotionally powerful history and tradition… and they are a strong part of my Mother’s side of the family. She was French-Canadian, and was born within the bloodline of the Acadian people.
When we think of the Oktoberfest, we always think of Smoked Kielbasa, seared on the grill and then simmered in sauerkraut with caraway seeds. This is Grandmother approved as the real deal. On a hot buttered bun with mayo and/or mustard it is umami bombi. This feast causes a kind of crazy desire in the crowd for more… until food coma ensues. If the weather at your home is getting colder, rainy, blustery, snowy or just kind of lacking any sunny stuff… this is the ultimate comfort food. If you want to enjoy an October feast at home, this one is so much fun. Don’t forget the beer! Enjoy! Ingredients… 2 pounds Kielbasa sausage (grilled or broiled until charred)2 pounds sauerkraut (purchased in a glass jar or from a deli)1 pound Yukon Gold potatoes (steamed or boiled until just slightly tender)1 tablespoon caraway seeds (slightly ground)1 tablespoon light brown sugar1 teaspoon salt1 teaspoon black pepper2 ounces unsalted butter Cooking… Steam or boil the potatoes until just slightly tender, cut into quarters and set aside. Grill or broil the Kielbasa sausages until charred and juicy, cut into halves or thirds and set aside. In a stockpot or large pan, on medium heat, simmer the sauerkraut until it just begins to bubble. (Please don’t drain or rinse the liquids that come with the sauerkraut, they are wonderfully tart and packed with nourishing probiotics and umami flavors.) Add the caraway seeds, brown sugar, salt, black pepper, butter, potatoes and the Kielbasa sausages. Simmer on low heat for at least 20 minutes, we prefer to simmer for a least an hour. This is how Grandma makes this legendary meal. She approves!
This one is the umami bomb of Thai street food, the most exotic flavored and juicy lip smacking chicken ever put on a stick.
This bad boy is not your momma’s Sloppy Joe’s… no ketchup, yellow mustard or chili powder. This version is super umami, with wonderful complex flavors and by far the best one we’ve ever tasted.
I go deep-sea fishing in Key West just about every year and that’s where we first discovered one of the greatest sandwiches on planet Earth… the Cuban Sandwich. Since the 1800’s, there were a great many Cuban workers in Key West in the cigar factories, and this was their favorite go-to lunch. And since Cuba is only about ninety miles away, families sailed back and forth with ease to Kew West for more than a hundred years. Most folks in Key West claim the Cuban sandwich originated right there, although the folks in Tampa and Miami would probably beg to differ. But one thing is for sure… I often heard an old expression… “the Cuban sandwich was born in Cuba and educated in Key West”.
Every once in a while we like to look back at some of our favorite savory homemade pizzas and share them. We love homemade pizza, it brings the family together like no other meal!
We have probably ordered this umami bomb dish more times than any other Thai restaurant meal. When it’s prepared authentically it is haunting.
The cloying sweet dish that you get in Chinese takeout restaurants called Orange Chicken, with a commercial nod to the American love of the “sweet” in the sweet/sour equation, is quite different from the home cooked orange chicken that is made in the homes of Szechuan (also spelled Sichuan) province. The Chinese characters for this meal literally translate as “dried citrus peel chicken”. That authentic meal is redolent with tart citrus flavors… as well as the naturally occurring sweet/sour umami flavors brought by Chinese black vinegar, Shaoxing wine, fermented broad bean chili paste, dark soy, and Szechuan peppers. In this feast we have attempted to reestablish the cultural bedrock, the touchstone of this legendary feast, which reveals and the Szechuan grandmothers’ savory traditions, where the flavors are all distinct, layered, complex and addictive.
Some years ago Rebekah and I were in Paris, gathering ideas for new meals to make and to our surprise found inspiration in the ubiquitous French classic, the quiche. We had just left the Picasso museum and we found ourselves in a light drizzle, so throwing on our raincoats we headed out into the streets, but being hungry, we ducked into a nearby bakery right on the corner, that specializes in quiche. The glass case held six different styles, and they were sold by the slice. So we sat outside, under an umbrella in the warm gentle rain and dove into three or four different tastes… their version of the Lorraine, the St. Jacques and the Ratatouille, as well as other versions unique to their bakery. We were astonished at the tastes. The only word that fits the moment is savory. And, of course, romantic in a way that only Paris can be.
This is one of the most popular and beloved curry dishes of all, served in Indian restaurants around the world. It’s insanely creamy and luscious, with wildly aromatic spices many of which are probably in most kitchen cabinets. This is an easy dish to make and yet deeply savory and umami.
For us, this the most savory of all our chowders… combining caramelized salmon with the fresh corn cob kernels. The smoky burnt bits of the salmon are crazy good with the blistered cherry tomatoes and the intensely fruity and earthy flavors of the mushrooms… all in a creamy sherry and tarragon sauce.
Shakshuka isn’t just for breakfast anymore! This fabulous Middle Eastern feast is also a wonderful stuffing for grape leaves. Give it a whirl, these are the best stuffed peppers we ever had!
This dish is the ultimate exotic feast from South Asia, combining fantastic spices and umami flavors into one wildly savory dish. We don’t find these flavor combinations in any other cuisine. When the spices of Malaysia and Persia were combined with the local Thai flavors like cilantro, lemongrass, garlic, galangal, wild onions or shallots, fish sauce, peanuts, tamarind, spicy peppers and coconut cream, a feast was created out of the fusion of culture, commerce and conquest… and the wild tastes that were created make this curry one of the most beloved in the world. Polls of culinary experts have rated Massaman Curry as the best dish in all the world. But within traditional Thai cuisine itself, it exists only in the south… and even at that, the unique combination of spices that are used in Massaman curry are not generally used in other Thai dishes.
This is an authentic fiesta from central Mexico, it is not Tex/Mex in origin. This deceptively common meal takes its inspiration from the varied dried chilies, spices, fresh vegetables, jungle fowl and wild pig (peccary) perfected by the Aztec Empire. The spices they treasured are actually closer to the exotic and aromatic spices of India than the flavors from the beef culture of West Texas. Coriander, allspice (the taste of cloves), oregano, anise, cinnamon bark, wild onions and garlic vine were all available to the Aztec people, and they cooked over a smoldering fire, which made their chili perfectly smoky as well.
In the tangled lush heart of the island of Jamaica, a tree grows abundantly that we call allspice, and which the Jamaicans call pimento. This tree is revered by the locals because it provides the essential flavor of classic Jamaican cuisine. The dried and ground berries become the spice we also know as allspice, and the Jamaicans often use the wood from the trees in their 55 gallon oil drum BBQs to grill and smoke Jerk chicken and fish. Even the leaves are used for cooking, tossed into the fire to flavor the smoke that penetrates the meats and vegetables, resulting in one of the greatest grilled feasts in the world.
Of the 14 regions in the city of Rome, my favorite area to wander around with Rebekah is Trastevere, arm in arm, taking our time… strolling within its maze of narrow winding cobblestone streets. We like to get lost there. First we go to the Coliseum, stare in awe, and then we head for Trastevere to eat.
This extravagant and decadent umami bomb feast is simple and quick to prepare but fantastically savory… for us, this is the ultimate comfort food. We have combined the cheesiness of Au Gratin with the creaminess of Scalloped Potatoes, along with smoked meats, wild mushrooms, and herbs of Provence like tarragon, thyme and rosemary.
This is a taste of rustic Italy, where we first learned the meaning of the word “abbondanza”. This is the Italy of our deepest memories, authentic and imposing, like the looming Medieval fortified hill towns of Tuscany.
Cuban hash, called Picadillo, is one of the most popular dishes in Cuba and after making this little feast several times, we are also head over heels in love. Most often we prepare this little feast with pork, but sometimes we use ground turkey thighs from free range and air chilled birds.
For years we have returned again and again to this simple savory feast… it’s like an old trusted friend. We just tossed this chubby duck inside the clay pot along with tons of veggies, stuck it a cold oven, set it to 475 degrees and got back to the family fun. An hour later, time to feast. It’s that simple.
For us, the intensely fruity and haunting flavors of this wild mushroom called Chanterelle, which we hunt for in the mountains, combines magically with the fresh corn cob kernels and the smoked bacon umami flavors. And then we add the sweet briny rich crab taste of the sea, all in a creamy Sherry and Tarragon herb broth. It’s one of the most savory and umami packed chowders we’ve ever made.
We love the delicate finessful flavor of halibut, but there was always something slightly missing in its depth of flavor. Without the powerful umami flavors of tuna or swordfish, the rich exquisite oil-rich salmon, or the dense flavorful flakes of snapper, sea bass or mahi mahi, halibut seems to need some umami richness. Usually in restaurants, halibut is drowned in creams or butter to avoid its tendency to dry out. This little feast solves all those problems… with Italian prosciutto!
Over the years, Rebekah and I have probably made this easy evocative feast more than any other. One reason for that is that when I go out fishing on the ocean, I bring back light flaky fish which are perfect for this meal. Whether I catch Vermillion Red Rockfish (two filets are pictured on the black plate pic), or Ling Cod, Red Snapper, Sea Bass, or Halibut, or we buy them at the market, they all are very elegant, and in this meal, exquisite.
Pasta e Fagioli translates as Pasta and Beans but this dish is so much more than that. It’s a feast! This classic Italian dish is perfect when there is a bite to the air, and the dry leaves are blowing past the door. Build a fire in the fireplace and sit down to this classic rustic comfort food at the weathered kitchen table. This is an authentic Italian umami bomb, so rich and savory, often served with rosemary and garlic focaccia, or toasted Kalamata olive bread with cheese, and a rich red wine to stand up to it all.
These crunchy juicy sweet red bell peppers were stuffed with lots of savory stuff like spinach seared in tons of garlic and Italian olive oil, smoked sausages, lots of feta cheese along with two other cheeses like Pecorino Romano grated inside with smoked Provolone or Gruyere on top, which got all melty and aromatic, held together with our own spiced Jasmine rice… all made really creamy with roasted red pepper and tomato sauce. They are crazy tasty awesome wonderful.
We are simply addicted to this savory spicy ramen feast, simmered in our own chicken bone broth and our own seafood broth from boiled down shrimp, crab or lobster shells. We add Vietnamese fish sauce (Red Boat) and lots of ginger, garlic, sesame oil and exotic Vietnamese flavors, with the addition of seared smoked Kielbasa sausage, colossal shrimp and a creamy soft boiled egg for fun. All piled onto our favorite ramen noodles, tasty chewy crazy curly Chuka Soba noodles. Enjoy!
It’s summertime… and the livin’ is easy. This is a down-home feast from one of the most soulful cities in heartland America.
This is the Chicken Roulade of our dreams, the one we first experienced in Florence and the hill towns of Tuscany… the extravagant chicken roll that incorporates every savory ingredient we ever wanted to include.
We first saw this gorgeous meatloaf (named Polpettone) in Tuscany, when we came across one of those big glass storefronts you find on the main streets in Florence, and the hill towns, with endless mind boggling dishes of food stretching from the doorway all the way across the wall, behind glass cases, with the whole store a dizzying aroma of umami goodness. When I tasted the amazingly complex flavors of this meatloaf, I instantly realized this was not my mom’s meatloaf.
We were recently interviewed as a guest on The Storied Recipe and our episode went live today!! Here’s what the host, Becky Hadeed, had to say about the episode and the highlights of our interview… “John and Rebekah are both Emmy-award winning screenwriters. They are parents to 4 children, doting grandparents, and absolutely passionate home cooks. In fact, I think they’re the most passionate home cooks I’ve ever met. John and Rebekah believe feasting together is the path to “creating family”. While Rebekah uses inspiration and solid know-how to use up leftovers in exciting, delicious ways, John takes a meticulously researched approach to his cooking. They combined their gifts, styles, and experiences to self-publish a cookbook titled Our Wild Savory Kitchen. Today, they’re sharing John’s jambalaya recipe, born one magical evening in the Bayou, perfected in long conversations with famed chef Paul Prudhomme, and now enjoyed together by Paul, Rebekah, and their children as a way of celebrating life and, as they say, “creating family”. Highlights •Home cooking is “making family” •How food brought John and Rebekah together and how they catered their own wedding •Memories from a garden •Cooking and the creative/writing process •John and Rebekah’s different approaches to cooking •A magical night in the Bayou followed by magical lunches with famed chef, Paul Prudhomme •A history lesson on Cajuns and Cajun cooking •John and Rebekah’s approach to sourcing the very best and most authentic ingredients You can listen to it several ways: From The Storied Recipe Website: In Apple Podcasts https://podcasts.apple.com/us/podcast/episode-028-time-in-kitchen-what-we-will-remember-always/id1482179289?i=1000478287502 Or simply search for The Storied Recipe in any podcast player Thanks for listening! John and Rebekah
This feast is a charred meat umami bomb straight out of West Texas, originally made in the 1800’s with beef strip steaks… in fact sometimes cowboys were paid in meat and not money. Those were tough times, and it was a harsh rugged job. So if you want to cowboy up, or just enjoy a real fiesta, this is the real deal. This time we switched it up and used seared chicken! You can also use shrimp! Serve with tons of salsa, sour cream, cilantro, guacamole, hot sauce and warm tortillas. And several ice cold beers. Enjoy!
We have always been fascinated by the Basque people, not just for their unique soulful cuisine, but also for the fact that no one really knows for sure where they come from or even where their language originates. Whenever folks go looking for the Basque origins, it turns out they were right there in their Basque Country homeland in the Pyrenees mountains all along, bordering both Spain and France, long before the French or the Spanish even existed.
For a long time, we have been passionate lovers of the fusion cuisine that spreads out from the South of India, across the Malaysian Islands, and is greatly influenced by nearby Thailand and Vietnam. Combining the coconut cream, saffron and warm aromatic spices of Southern India, the lemongrass, Kaffir lime leaves, tomatoes and vermicelli of Malaysia and Thailand, to the pork sausage and umami fish sauce of Vietnam, this amazing feast is one to cherish for your own wild savory kitchen.
This meal is real soul food from the heart of central Mexico and very different from the familiar restaurant style Tex/Mex cooking. Rebekah and I have been making this little feast for at least twenty five years… I think a good portion of our four kids’ DNA is made up of this family favorite. We always make two or three casseroles at once, and it makes endless lunches and dinners, and if frozen in the glass casserole dish, is an easy dinner for four any time you need it. It is hearty, healthy, spicy, addictive and deeply satisfying, a comfort food that is a real protein bomb… in which the flavors are both separate and yet married in a magical way.
In many way, the Creoles of New Orleans may be the most quintessentially American society of all, the original American fusion. Comprised of the descendants of the French and Spanish who were born in Louisiana, it later came to include all races and cultures that shared this general background. They were always a highly sophisticated people, many educated in Paris. The Creole opened the French Opera house in 1859, and the city of New Orleans became the opera capital of America. When we think of this meal, Red Beans and Rice, we imagine the steamy languid Sundays of the Creole world of New Orleans in the 1800’s, ham on the table and French wine to accompany that. And then on Monday, which was called Laundry Day throughout the South, they used the scraps and bones from Sunday’s ham feast, tossed in some Red Beans and seasoning, and as it bubbled for hours, the tedious laundry work was accomplished along with a savory lunch.
This is one of our favorite ways to prepare a whole chicken, a method which is incredibly savory and succulent.
This feast is your ticket to Umami City. This is a fusion feast, as if it were cooked by two lovers, a lady chef from the South of France, bringing her thyme, cream, bacon, duck fat, Dijon mustard, butter and Chardonnay… and her chef lover from Tuscany, with his Porcini powder, Marsala, olive oil and garlic. It’s a magical dish for all lovers.
This Vietnamese soup is easy to make, tasty, enticing, light, healthy, fun and addictive.
Thanksgivings in our wild savory kitchen have been a memorable feast for many years, always featuring our Tandoori turkey.
We first tasted this classic New England meal, appropriately enough, in the food hall of Harrod’s in London, many years ago. It was a revelation. This feast has a timeless wildness to it, that speaks of a life lived outdoors and long ago, and of the fireplace and hearth, the warmth of home in a rugged country. This is a meal created by rural working folks and those who hunted and labored in the outdoors and in the garden.
This little feast takes a very deep dive into the spicy umami world of Szechuan cuisine.
I’ve always thought of Yakitori as the Bad Boy cousin to Teriyaki. He rides a Harley and he isn’t sweet, except in a kind of dangerous complicated way. This feast is the bad boy of Japanese BBQ. These skewers of little umami bombs have a wonderful tension between deep soy flavors from the Dark Soy (we use the Chinese version of Dark Soy, less salt, more aging), the tasty fresh unique flavor of sake, the nutty sesame, and the complex layered sweetness of the mirin.