Puerto Rican Habichuelas
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...
We've been following Illyanna Maisonet for years. She's an excellent food writer with a natural curiosity. Her articles for the San Francisco Chronicle were legendary. She's an odd and...
As much as I love pork and chicken, some of my happiest memories have been made over a bucket of perfect shrimp. Any type of pozole is appropriate for any...
A big bowl of sauteed greens and heirloom beans always makes me happy. One lazy Sunday l used Italian green chard and King City Pinks, and something possessed me to add a handful of dust from the...
This is our go-to recipe for ribollita, shared with us by Peter Miller, author of Lunch at the Shop: The Art and Practice of the Midday Meal and How to...
2 tablespoons olive oil 1/2 of an onion, chopped 2 garlic cloves, minced Salt and freshly ground pepper 1/2 bunch broccoli rabe (about 1/2 pound), trimmed and coarsely chopped 1 cup cooked...
This hearty stew, based on a recipe by Hugh Fearnley-Whittingstall, is comfort in a bowl. You can use any root vegetables you have on hand. When we tried out the...
Marcella Hazan’s Minestrone alla Romagnola is a classic. We streamlined it a little, and also tried it in a slow cooker with great results (see note, below). Your bag of...
Adapted from Fagioli by Judith Barrett, this vegetable-laden soup became a staff favorite when we made it in the Rancho Gordo test kitchen. It's based on a soup served in...
We've asked our friends at Wine Forest Wild Foods (and literally, my neighbors across the street) to help us with a recipe and Chef Staffan Terje delivered a vegetarian stew...
After some noodling around in the kitchen, we came up with this dish featuring our fabulous Buckeye Beans (aka Yellow Indian Woman). Is it a stew? It's not a soup. It's...
The inspiration for this came from the book on Tuscan coastal cooking, Acquacotta, by Emiko Davies (Hardie Grant, 2017). The original recipe calls for clams and no fish, but I...
Hominy is nixtimalized corn that has been treated with cal to release the vitamin niacin, making the grain healthier and easier to digest. Here’s how to cook hominy, also called...
When cooking chicken pozole, it’s best to use dark meat, as breasts can overcook in an instant. If you insist on using white meat, be sure to time the cooking...
This is the classic pozole of central Mexico. You might find some regional or personal variances to the cuts of pork or the combination of chiles, but if I were...
3 tablespoons olive oil, plus more for serving 1/2 onion, sliced thin 3 cloves garlic, smashed 1 bulb fennel, chopped 1 bunch kale, chopped into bite sized pieces 2...
After years of indifference, lentils are part of my kitchen repertoire. Beans aren’t going anywhere and in fact, they’re a very different sensation. But I am smitten with how quickly...