Brazilian Fish Stew – Almost Moqueca

In case I wasn’t completely clear the multiple times I mentioned it in the video – this is just my take, my twist, my interpreta…

Chicken à la King – Only in America

Chicken à la King is one of my favorite classic, comfort foods, and in additional to being delicious, you also get to make up you…

A Summer Stew for Spring

I was trying to think of a spring recipe to repost today that would highlight a seasonal vegetable, but instead decided to use a …

Irish Pork Stew with Baby Cabbage – What We Should Be Eating on St. Patrick’s Day

I’m sure you’ve heard by now that corned beef and cabbage is not authentic St. Patrick’s Day food. It wasn’t until Irish immigran…

When I Think March, I Think Peanuts

For some arbitrary reason, March is National Peanut Month, and to help kick it off, here are a couple of video recipes that featu…

Sato-imo

Taro, dasheen. さといも、里芋。Colocasia esculenta. Sato-imo (lit. "village potato," so named in contrast to another type that…

Classic Slow Cooker Beef Pot Roast – What's Next? A Jell-o Mold?

I’m not sure why I’ve always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dish…

Gumbo a Go Go – Duck, Andouille Sausage, Smoked Pork Hock, Gulf Shrimp and Langoustine Gumbo

It’s not easy to pry gumbo-making secrets from a cook in New Orleans, but you should have better luck if you slip them some truth…