Chef’s Notes: In this recipe, the first steps are the most important. Browning the meats, and letting them stick to the bottom of the pot, creates a foundation of flavor. When you add the onions, celery, and bell pepper, these aromatic vegetables will give off enough juice to deglaze the bottom of the pot, creating…
The Family Table: A Celebration of Home, Family, and ‘A Love That Remains’
Submitted by Cara Colon-McLauchlan, Raleigh, North Carolina Rice and beans meant home to my dad. No matter the occasion, they were his way of celebrating the place he knew and longed for always. As a child, I grew up listening to the stories of tenacity from his homeland of Puerto Rico. His memories of losing…
The Best, Easiest Way to Make Canned Beans Taste Homemade
As much as I appreciate the slow and steady act of simmering a pot of dried beans, canned beans are my lifeline. They’re what I reach for most nights when I’m in need of a quick protein-rich meal that doesn’t rely on the ubiquitous boneless, skinless chicken breast. And with a little TLC, canned beans…
A Fortifying Soup From the French Mountains
When cooking a pot of garbure, your ladle is your timer. Stick the ladle in the middle of the pot, and if it can stand upright on its own, the soup is ready. Hailing from the southwestern province of Gascony, just north of the Pyrenees mountains, garbure is a rustic soup consisting of a smoked…
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