Articles by author: John Henigin

This recipe has been adapted for the Home Cook by The Tamale Factory

Delicious and tender Chicken, great during the summer. Serve with mashed potatoes...

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter...

Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria�s Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions "spaghetti alla puttanesca come li fanno a Siracusa

Bob Simms, host of KFBK’s, The Outdoor Show in Sacramento, California asked me for a recipe for those who are not really crazy about salmon. I fall into that category, unless the salmon is freshly caught Pacific Ocean salmon. The idea is not to disguise the flavor of the fish, but to add some additional flavors for a mild distraction.

Cook fish in olive oil, salt, pepper and lemon juice until flaky, remove the fish and set aside. Heat olive oil in frying pan over medium heat, add onions and garlic, cook for 5 to 7 minutes, until the onions get kind of caramelized.

The idea is to create a dish that is flavorful, colorful and low in calories. If you don’t have the exact ingredients, don’t hesitate to make substitutions with whatever looks good in the market. Either a wok or a decent large non-stick skillet will work for this dish. Adjust the flavor of the sauce to your liking by adding more apricot preserves or rice vinegar - the sweet and sour parts.