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Beans, Beans, and Beans
Beans, beans, and beans is a very hearty dish made up of baked beans, kidney beans, and lima beans. If you like beans, you'll love this recipe.
Oven Beef and Potato Stew
This beef and potato stew is a great cold-weather dinner. I decided to use a very good base recipe and add something to it. Serve with a loaf of crusty bread and a glass of red wine.
Summer Corn Chowder
This recipe for summer corn chowder is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
Pork Rib Stew with Sage Cornmeal Dumplings
I have been making this pork rib stew for more than 20 years. It's a dish I use to celebrate the harvest season. It may be a bit labor-intensive, but it is worth every minute! Experiment with different root vegetables, and use the dumplings in other hearty stews or soups. They are so yummy!
Crunchy Quick Refrigerator Dill Pickles
These crunchy quick refrigerator dill pickles are easy to make, and cure in the refrigerator for a day before they're ready. They're a great way to use the abundant cucumbers from your garden.
Crisp Pickled Green Beans
These pickled green beans turn out very crisp with a wonderful dill flavor, and the red pepper flakes provide a nice punch. This recipe is from my grandmother's cookbook that she passed on to all her grandchildren. It's much better than those that call for cooking the beans first.
Homemade Pickled Ginger (Gari)
Pickled ginger is called gari or amazu shoga in Japanese. It's served with sushi or sashimi and helps enhance the flavors and clear your taste buds. It's also great with Century Eggs, a Chinese delicacy. You can find prepared pickled ginger in pink or white at most Asian markets but I prefer to make my own and share with family and friends.
Roux-Based Authentic Seafood Gumbo with Okra
This from-scratch gumbo made with a roux takes a little bit of time, but it is well worth the effort. No bouillon, chopped tomatoes, chicken, sausage, or bacon here! Impress your Cajun friends with this wonderful gumbo. Serve over white rice with a side of French bread.
Short Ribs Braised with Mushrooms and Tomatoes
This short ribs recipe slowly braises short ribs with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool-weather wonder a try.
Aush (Afghani Chili)
Aush is a delicious alternative to American-style chili. It's not too spicy but combines intriguing flavors. I adapted this recipe from a traditional Afghani family favorite. It may be cooked in a slow cooker, Dutch oven, or soup pot. Try it also with ground lamb or ground turkey.
Tarragon Chicken and Rice Soup
When I make this soup, I always get rave reviews. The tarragon gives it a special taste. Tastes great the next day for leftovers! To be honest I don't measure the ingredients when I make this recipe, so this is my best guess at how much of each I use. This makes a very thick soup, with a bite of something in every spoonful. If too thick, add more water or chicken broth.
Brodetto (Fish Stew) Ancona-Style
Brodetto, a fish stew with a tomato base, is a specialty of the Marche region of Italy. There are several recipes for brodetto, even within the Marche. This recipe belongs to the province of Ancona. I chose fish available in the Southern United States to make this recipe.
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