It’s been a while since we’ve posted any new recipes, however I figured I’d start with one that has recently become a staple. Borrowed and modified from a NY Times recipe, this is an easy weeknight dinner in one pan that serves well with rice.
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This dish was named this way because it was created on homecoming weekend for many of the local colleges. It definitely falls under the category of “comfort food.” We call it a stew because it has a lot of solid ingredients, but it could also be considered a soup, as it is very liquid. Either way, it is very satisfying and tasty, and will be made again.
This is a recipe that I have been making for years. I am uncertain to its source, but this is how I make it. It works well as a good meal in one pot, and great for serving a many people as it is easily scalable to create more. I have tried a number of variations but almost always go back to this basic recipe. It is very easy and people usually go back for seconds (or more). Continue reading
This recipe came about one night out of ingredients that were already in the house. We were hungry, but the store was closed. I thawed out some chicken pieces and quickly threw this together. It has since evolved a little and now has become a staple. It goes well with kale and mushrooms as a side dish, as the sauce tends to bleed over and the flavors augment each other. This a good easy dish, and is great on a cold night or anytime.
Wild Boar Basil 