From Martha Rose Shulman of the New York Times.
Chicken and Pepper Stew
Blog
Rice Bowl with Beef, Onions, Collards and Fried Egg
Adapted from a recipe in “Smoke & Pickles” by Edward Lee.
Serve with “Imperfect Rice.”
The rice recipe makes enough for 4 large rice bowls or 6 appetizer-sized ones
The goal when cooking rice this way is to achieve a thin layer of toasted crust in the bottom of the pot. The crispy layer in contrast with the fluffy layer of rice on top is a sumptuous combination. I use a 10-inch cast-iron skillet. You could seek out a stone rice crock like the ones they use in Korean restaurants, but the cast-iron pan works just fine. Make your favorite toppings while the rice is cooking. When the toppings are ready, divide the warm rice, crunchy bits and all, among rice bowls and serve.
Slow Cooker Peruvian Pork Stew with Apples
A recipe from Mark Bittman.
Butternut Squash Bread Pudding with Rum Sauce
Adapted from a recipe in Saveur magazine.
Caramelized Onion-and-Apple Tassies
A recipe adapted from Southern Living. A great recipe for fall entertaining.
Soy Braised Delicata Squash
Make this with either delicata or butternut squash. If you’re using the delicata, no need to peel.
Grilled Okra with Lemon Basil Dipping Sauce
Adapted from Southern Living
Slow Cooker Butternut Squash and Pepper Soup
From Chow.com
Ginger Sesame Collard Slaw
If you try this recipe, it will make a small dent in a big bunch of collards. It’s from Becky Striepe of Glue and Glitter (https://www.glueandglitter.com/). And of course, you can always increase the quantities.
Kahari Bhindi (Crispy Okra)
Published in the New York Times. This is the most delicious way you will ever serve okra. The chaat masala and chickpea flour can be found at any grocery that sells Indian foods and you’ll find many other uses for them.