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Baked Peppers with Anchovies

I had some leftover anchovy fillets after making the Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and so I was exploring what other recipes could use them up.  I decided to use half of them for my Chicken Puttanesca and the other half for this simple baked peppers meze dish I found from my … Continue reading

Chicken Puttanesca

I had some leftover anchovy fillets from making a Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and I was trying to figure out what to do with these little fishies.  Last time I had cooked with anchovies, it was for Spaghetti alla Puttanesca, a spicy and salty Southern Italian dish that consists of … Continue reading

Herb-Crusted Rack of Lamb with Honey Mustard Glaze

The first time I had ever cooked lamb, it was almost 1 year ago for the first ever blog post for Food Comas: Baby Lamb Chops with Cucumber-Mint Relish.  Ahh the memories!  I found this recipe from my trusty Ad Hoc at Home cookbook.  Thomas Keller coats the rack of lamb with buttered bread crumbs … Continue reading

Spaghetti alla Puttanesca

Another recipe from the Essential Mediterranean Cookbook (newest edition here).  The name “puttanesca” is a derivation of the word puttana which means “whore” in Italian — so this dish is literally called the “whore’s spaghetti.”  This is a spicy and salty Southern Italian dish invented in the mid-20th century.  There are many accounts surrounding the … Continue reading