Spicy Vegetable Stew
During the summer, I make this delicious stew all the time. It’s good served with bread for a main course or piled on toast for an appetizer. You can also toss it with cooked pasta, eat it on a sandwich, or top it with a poached egg. Spicy Vegetable Stew is a hearty and flavorful […]
Beluga Lentil Stew over Fresh Spinach
SOY-FREE GLUTEN-FREE OIL-FREE OPTION* Rosemary-scented shiny black lentils over bright green spinach with orange flecks of carrot are here to brighten up your night. YIELD: 3 servings TOTAL PREP TIME: 20 minutes TOTAL COOKING TIME: 25 to 35 minutes INGREDIENTS 2 tablespoons (28 ml) olive oil (*use water or broth) 1/2 small onion, […]
Kalpana’s Black Eyed Pea Curry
Kalpana’s black-eyed peas are too good not to be shared. YIELD: 4 servings TOTAL PREP TIME: 15 minutes TOTAL COOKING TIME: 20 to 30 minutes INGREDIENTS 1 to 2 tablespoons (15 to 28 ml) olive oil 1 medium red onion, diced 1 teaspoon cumin seeds 1/2 teaspoon turmeric 1 teaspoon ground coriander 1 […]
Thai Sweet Potato Bean Stew
Beans and sweet potatoes are bathed in rich coconut milk with a little heat from the jalapeño. The best part is being surprised with bursts of flavor from the ginger, lemony herbs, and fresh cilantro. All that and it’s easy enough to make after a hard day at work. Serve over rice for a complete […]
Barbecued Country Style Pork Ribs
IF THE HIGH RATIO OF FAT TO LEAN MEAT IS WHAT makes baby back pork ribs so ideal for the barbecue grill, lean, meaty country-style ribs, cut from the shoulder end of the pork loin, are the perfect candidate for slow parboiling, before being finished in the oven with a robust barbecue sauce to give […]
Honey Barbecued Pork Loin
OKAY, I KNOW THAT PORK LOIN IS NOT THE BEST CUT of meat for barbecuing, since it’s so lean and lacks the flavor and sturdiness of a fatty, husky shoulder or rack of ribs, but at least some prejudice went out the window when I tasted this luscious loin prepared by a few good folks […]
Georgia Barbecued Pork Chops
SOME SAY THAT IN THE COMPLEX WORLD OF BARBECUE sauces, North Carolina is the vinegar–hot pepper state, South Carolina the mustard state, and Georgia the ketchup state. While the theory is a bit too hypothetical, what is true is that Georgians do seem to prefer their sauces considerably sweeter than do their northern neighbors. And […]
Barbecued Shredded Pork
LIKE SEVERAL OTHER MODERN INNOVATIONS IN MY Southern kitchen, this one was inspired by Louis Osteen’s modification of classic French rillettes at his renowned restaurant on Pawleys Island, South Carolina. The dish is quite simply pork cooked partly in its own fat, shredded, to an almost unctuous consistency, and served with a barbecue sauce. So […]
Memphis Barbecued Baby Back Pork Ribs
SOUTHERN BARBECUE ENTHUSIASTS MIGHT DEBATE vehemently over which region, state, or city produces the best chopped pork barbecue, pulled pork, barbecued shrimp, or dry-rub chicken, but when it comes to barbecued pork ribs, only a fool denies that the undisputed capital is Memphis, Tennessee. Pitmasters may win distinguished prizes in Richmond, Virginia, Lynchburg, Tennessee, Tryon, […]
Carolina Chopped or Pulled Pork ’Cue
BARBECUE (OR ’CUE) IN NORTH CAROLINA MEANS HOG and hog only (preferably whole hog), and this, in all my Tarheel prejudice, is the king of all barbecue: pit cooked, hickory-smoked, spicy, vinegary, moist, slightly crackly, incredibly succulent chopped or pulled pork shoulder that is cooked at least 8 hours—a Carolina hallmark for centuries. Debate rages […]