Casserole dish with noodles, sauce, and bechamel layers

Macarona Bechamel (Pasta with Bechamel)

I’ll start with the warning that this recipe serves about eight, and I’ve cut it in half versus a lot of the variations out there.  With that out of the way, here’s a nice casserole that’s like a stripped-down lasagna….

Libyan green peppers stuffed with lamb, rice, and tomatoes

Lybian Mahshi (Stuffed Vegetables)

So “mahshi” means “stuffed” in Arabic. You can stuff a lot of vegetables like zucchini or eggplant if you really want to. I don’t want to, so I’m sticking with green peppers. At 48, I’m allowed to make these choices….

Nom Nom Nom Naan NOM

Nom Nom Nom Naan NOM

Yeeah… so a bunch of years ago I made some killer naan (ask Kari and John) but somewhere in between I lost my notes, and my mojo, and ended up making bread with vaguely naan type flavors. The family liked…

Moroccan Pastilla

Moroccan Pastilla

A pastilla is a type of savory pie, consisting of spiced bird of some sort or another encased in puff pastry.  Variants can be found across the Mediterranean and into the Middle East, probably because they taste so good. Some quick…

Bastardized Indian Bread Food

If you know me, you know that I never bake.  Baking is as much science (chemistry, especially) as it is an art, and we don’t get along so well – Screw up a step (which I’m good at) and there’s…

Cast-Iron baked cornbread

Vaqueros Corn Bread

If you’re like me, you grew up with Jiffy cornbread.  Not that there’s anything wrong with that – Jiffy is cheap, easy, and tasty.  All three of which are total ‘wins’ in my book.  On the other hand, there’s a…


For some reason it seems like a lot of people fear lasagna.  I have some theories, but I’ll reserve them for a minute. Lasagna is, at the root, pretty simple.  There are variations on how many layers, and the like,…