Via a great story in the Charlotte Observer by Kathleen Purvis (originally titled "The black & white of mac & cheese"), a mac'n'cheese adapted from Epicurious, contributed by Robbie Montgomery of Sweetie Pie soul food restaurants. I had never had mac'n'cheese containing … [Read more...]
Puerto Rican Beans and Potatoes
Adapted from The Wanderlust Kitchen. I used wonderful Rancho Gordon Yellow-Eye Beans instead of traditional red beans (because that's what we had), but you could use just about any bean and this dish would satisfy you. Note that this recipe calls for cooked beans. If you are … [Read more...]
Garlicky White Beans & Broccoli Rabe – Instant Pot
Adapted from Melissa Clark's recipe in The New York Times from Dinner in an Instant, her 2017 book about cooking with an Instant Pot. Broccoli rabe is our favorite winter green. Any leftovers from this dish make terrific soup the next day. See below for a soup suggestion. 1 … [Read more...]
Yellow-Eye Beans
We got some Rancho Gordo heirloom yellow-eye beans from Amazon on the advice of Kathleen Purvis of the Charlotte Observer. We cooked some in the slow cooker and the first batch went into delicious bean dip for the crazy days and nights of moving week. The second batch cooked … [Read more...]
Baked Egg Custard with Gruyère and Chives
Finally, a Thanksgiving morning breakfast dish that doesn’t have onions or peppers! You can use goat cheese instead of cream cheese but in our family it would be best not to publicize that decision. 2 cups coarsely grated Gruyère (6 ounces, the usual package size) ½ … [Read more...]
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