Flageolet Bean, Collard Greens and Fennel Stew
The garden, farm and pantry conspired to make this flavorful stew in the midst of a pandemic. Overwintered collards and […]
Vegetarian Borscht with Horseradish Cream
An early spring clean-out of fridge and garden naturally led to this delicious borscht. I’d been hoarding beets and carrots from […]
Moroccan Chickpea Stew – a Lesson from the Pantry
This is a tribute to my pantry, some refrigerator luck and online recipes. I had seen Melissa Clark’s latest video […]
Swordfish and Tomato Stew on Crispy Potatoes
A little goes a long way in this stew. Vaguely Sicilian, it uses swordfish chunks, trimmings that our local fishmonger […]
Weeknight Coq au Vin
After a cold and blustery winter day, we were longing for a rich stew, something that normally would be simmered […]
Year of the Bean: Slow-cooked Green Bean Stew & Soup
This is the year of the bean. My tiny in-town garden has been pumping out bush beans at the rate […]
Braised Pork Loin with Sweet Peppers
I am a lousy meat cook. First of all, I’m not much of a meat-eater so it’s hard to get […]
Dark Days 19: Waterzooi of Chicken
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
Dark Days 18: Oxtail Stock and Borscht
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
Dark Days 14: Hungarian Pork and Sauerkraut Goulash
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
Dark Days 11: Scallop and Cabbage Chowder
A continuing series on weekly meals that use sustainable, organic, local and ethical food during the challenging winter months. For […]
Fish Curry Sri Lankan Style
Our local market recently had fresh albacore tuna from a fisherman whose boat, the Frances Anne, sails the Atlantic from […]
Pepper and Beef Goulash
Peppers peppers peppers. The combination of so many varieties of peppers with a fall cold snap makes us long for […]
Okra and Pork Stew
Okra at our CSA is in overdrive. We are harvesting one, two, and now even four quarts per week. While […]
Okra: Steamed, Stewed, Frittered and Fried – Part 3
After the steamed and fried okra served as sides and the pancakes as a main course, we made gumbo. Three […]
Layered Cabbage Stew à la Provence
There are several cookbooks on my shelf, not necessarily bestsellers, which I consult again and again for inspiration and just […]
