Stews

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Ground Pork and Corn Congee (Chinese Rice Porridge)

A staple for breakfast and lunch in many Asian countries, congee is rice and water (or broth) cooked down into a thick porridge. Everyone does it slightly different. It can be cooked using different grains of rice, different kinds and amounts of liquid, and different cooking times. Every choice can affect the final flavor and consistency. After much trial and error, I've arrived at the ideal recipe for a congee that's silky and comforting instead of sludgy or overly heavy. More

The Lazy Cook's Black Beans

A bowl of black beans with some rice, bread, or greens is a meal in itself, but it's also a side dish to round out about any meal. The trick, if you could call it that, is to stick to dried beans that can slowly release their starch into the cooking liquid, and use a balance of aromatics to enhance their flavor. More

Curried Chicken With Israeli Couscous

I'd like to take a moment to introduce you to your next go-to weeknight meal, because that's what this dish has become for me. Shredded poached chicken and couscous—here flavored with curry and topped with crunchy pepitas and fresh cilantro—are all cooked in one skillet in under 30 minutes. More

Shepherd's Pie From 'My Irish Table'

Corned beef may be what most Americans will eat to celebrate St. Patrick's Day today, but I'm here to make a case for a rich, homey shepherd's pie. After a weekend of revelry, there's nothing better than digging into a bowl of warm, meaty stew topped with creamy mashed potatoes. More

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