AS IT SIMMERS, THIS STEW FILLS THE KITCHEN WITH GINGER’S WARM AROMA. Complement it with something fresh. I prefer a bowl of steamed bok choy or Napa cabbage and a simple salad – sliced or julienned cucumbers and radishes tossed with rice wine vinegar and a sprinkle of sugar. Serves 6 to 8 8 […]
Toasted Farro Stew with Kale and Roasted Butternut Squash
January 28, 2018 by Leave a Comment
THE KEY TO THIS DISH (AND MANY MORE) IS PARMESAN – not just the grated cheese, but also the rind. Adding it to the pot as the soup simmers infuses it with Parmesan’s distinctive nutty undertones, which pair well with farro. For a bright finish, I swirl a spoonful of pesto in after the soup […]
February 10, 2017 by Leave a Comment
Quick Seafood and Chicken Sausage Gumbo When Paul Prudhomme’s first cookbook, Chef Paul Prudhomme’s Louisiana Kitchen, came out, I think I made every last one of his gumbos in the span of a few weeks. To this day, his are the recipes I always refer to when I make gumbo. More often than not, however, […]
Ginger Chicken Stew
March 13, 2016 by 1 Comment
AS IT SIMMERS, THIS STEW FILLS THE KITCHEN WITH GINGER’S WARM AROMA. Complement it with something fresh. I prefer a bowl of steamed bok choy or Napa cabbage and a simple salad – sliced or julienned cucumbers and radishes tossed with rice wine vinegar and a sprinkle of sugar. Serves 6 to 8. 8 boneless, […]
Split Pea Soup with Country Ham
November 1, 2011 by Leave a Comment
This comforting, old-fashioned soup freezes well, so double the recipe and freeze half for an easy dinner. Just thaw and reheat.
Shrimp Jambalaya from Sara Foster’s Southern Kitchen
March 15, 2011 by Leave a Comment
Yet another in the seemingly endless parade of hearty one-pot dishes from the Creole and Cajun traditions, jambalaya is a close cousin of Spanish paella (which comes as no surprise given Louisiana’s previous ownership by Spain). I love jambalaya, whether it’s made in the “red” Creole style, with tomatoes, or in the “brown” Cajun style, […]
Provencal-Style Beef and Bean Soup
January 25, 2011 by Leave a Comment
This is a hearty, chunky soup that’s perfect for using leftover cooked beef or steak. Sun dried tomatoes, garlic, rosemary and basil give this soup a South of France flavor. It freezes beautifully, too. It’s also great served with Crostini.
Sausage Sweet Potato and Corn Soup
March 2, 2010 by Leave a Comment
We use country sausage in this soup but if you like it with a little more heat you can use a spicier sausage. Yields 2 ½ Quarts ¾ pound country sausage, cut into ½-inch thick rounds 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 […]
Carrot Ginger Soup
March 2, 2010 by Leave a Comment
This beautiful soup has a just a touch of of spice and is garnished with refreshing dill. Yields 2 ½ Quarts 3 tablespoons olive oil 1 yellow onion, diced (about 2 cups) 3 stalks celery, diced (about 1 cup) 2 1/2 pounds carrots, roughly chopped 1 small red bell pepper, cored seeded and chopped (about […]
Beef Stew
March 2, 2010 by Leave a Comment
Our hearty Beef Stew can be made one day ahead letting the flavors intensify. Add a little stock before you reheat to thin out the sauce. Serves 6 4 tablespoons olive oil 3 pounds chuck roast cut into 1½ x 1½-inch cubes, trimmed of some excess fat 1 yellow onion, diced (about 2 cups) 3 […]