I love turkey chili and this recipe for turkey chili with wild rice will leave you feeling full and satisfied! It’s easy to make and is ultra hearty.
Slow Cooking
Spicy Ham and Green Bean Soup
Ham and green bean soup is a Southern classic, but I grew up eating the Pennsylvania Dutch version. As much as I love the flavors of the classic dish, I felt like it could use some oomph. I amped up the flavors with loads of garlic and chorizo in this spicy ham and green bean […]
Shredded Beef with Cheesy Grits
This recipe for shredded beef with cheesy grits is comfort food at its finest. How could you not love a comforting bowl of beef with grits on a cold night?
Easy Chicken Vindaloo with Pickled Mustard Seeds
The sweet, acidic flavor of the pickled mustard seeds help with the spice in this easy chicken vindaloo with pickled mustard seeds recipe.
Easy Crockpot Chicken Curry
This easy crockpot chicken curry allows you to step away from the kitchen and allow all the beautiful, spicy, rich flavors to meld together.
Homemade Pappardelle Pasta with Meat Ragu
This homemade pappardelle pasta with meat ragu is a labor of love, but it’s a wonderful project for a rainy Sunday.
Garlic Confit Recipe
This simple garlic confit recipe will change your life, and this condiment our new favorite. Slow-cooked garlic becomes sweet in this confit garlic recipe.
Posole Rojo Recipe
This posole rojo recipe is spicy, flavorful, and the broth is rich and creamy thanks to a decadent shredded pork shoulder.
Shredded Beef and Mushroom Ragu
This shredded beef and mushroom ragu is the epitome of low and slow. It’ll take several hours to cook but the final product is worth it.
Spicy Beef and Vegetable Stew with Roasted Red Peppers
It may be 500º outside this week but that didn’t stop me from making a big pot of spicy beef and vegetable stew with roasted red peppers.
Wine-Braised Beef Short Ribs with Parmesan Mashed Potatoes
These wine-braised beef short ribs are certainly a luxury I don’t often indulge in, but when I do, it’s absolute heaven. I do recommend letting the ribs and broth sit overnight so you can skim off the excess fat, but you can eat them the night you make them as well.
Classic Sauce Tomat
This recipe is based on Auguste Escoffier’s original sauce tomat recipe. You may wish to skip the roux, in which case, you can omit the flour. It really depends on your preference. In general, I think the tomatoes become thick enough on their own that additional flour isn’t necessary. GRADE Makes: About 1 quart Cost: […]