Arroz con Azafrán (Spanish Saffron Rice, New Jersey, 1995, adapted)

Arroz con Azafrán (rice with saffron) is an attractive and versatile side dish suitable that adds a little bit of class to any number of meals.  This particular version is adapted from Buen Provecho, a 1995 cookbook compiled by HISPA, which – at the time – was an employee group for Hispanic AT&T employees.  HISPA……

Baked Orange Coconut Chicken (adapted from Hawaii Kai Cookbook, 1970)

Baked Orange Coconut Chicken is an apt illustration of Hawaii Kai’s alternate universe Polynesian cuisine.  It’s also one of the more accessible recipes, something that can be pulled together on a weeknight or dressed up for fancy company with a little bit of garnish.   I’m not an authority on authentic Hawaiian cuisine, but I’m guessing……

Lamb Shank Vindaloo (inspired by Hotpoint Storybook Kitchen Cookbook, 1964)

Vindaloo is one of my favorite Indian dishes, in part because it’s one of the heartier dishes served at Indian restaurants but mostly because the sour and spicy sauce is addictive and delicious.   It’s now an Indian restaurant staple, but has its origins in a vinegary Portuguese stew.  As such you’ll often find it prepared……

Sunshine Carrots (Tennessee, 1978, adapted)

Sunshine carrots is a simple, tasty glazed carrot recipe. I was originally drawn to this recipe by the cheery name – who doesn’t love sunshine? – but it also serves a practical purpose for the members of our family who don’t like cooked carrots.  Sunshine Carrots hides their funkiness with a sweet ginger orange glaze.