Bulgur with Lentils, Parsley, and Raisins

This is inspired by mujaddarah, a traditional Middle Eastern dish that is sometimes made with rice, and sometimes with cracked wheat. The grain is combined with lentils and lots of onions browned in olive oil. Even in its basic form, it’s delicious. Since we save some time by cooking (rather than soaking) the bulgur, I like to dress up this classic with the nontraditional but tasty additions of scallions and raisins. Yield: 6 servings ...

Stewed Apples with Macaroni and Cheese

Yield: Serves 4–5 ...

Country Ham and Fried Green Tomatoes with Cream

This St. Mary’s County breakfast features some of the best eating country life has to offer. After cooking the ham and tomatoes, don’t clean out the skillet before making the gravy: The cooking residue gives the gravy lots of flavor. I always serve this combo with eggs any-which-way and a batch of hot biscuits. Yield: Serves 4 ...

Squid in Olive Oil and Paprika

A delightfully simple way to prepare squid, this is usually made with hot paprika, but sweet paprika is delicious, too Yield: 4 servings Prep Time: 5 mins Cooking Time: 5 mins ...

Spaghetti with Bacon and Egg Sauce (Lean Version)

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