My homage to the fabulous potatoes one of my scout leaders cooked on most campouts. We had to beg for leftovers back then, but now I can make these spicy, salty fried potatoes any time I want.
Earthy, hearty black-eyed peas in a thick, satisfying sauce brightened by tomato and spices, sweetened by coconut, and studded with tender green okra: I can think of no better start to a new year.
Tender, flavorful chicken; hearty potatoes and carrots; bright, fresh green beans and tomatoes; a thick broth with soft, comforting spices. Yep.
I went to a mountain cabin in the Pacific Northwest, and I made… beans and cornbread? Yes I did. No regrets. Too good for regrets.
A riff on shepherd’s pie, subbing lentils for the minced lamb. Savory, buttery, rich, and altogether satisfying.
Absolutely the best spinach I’ve had to date. A half-hour simmer transforms a pile of disconnected vegetables into a rich stew with flavor far beyond its components.