Gina, of Skinnytaste, grew up with Latin flavors in her family kitchen, and what she loves about Caribbean cooking is that it's similar to Latin cuisine, only hotter. (I can get behind that, too.) This Jamaican brown stew chicken in a coconut milk base, served over hot rice, sounds like a perfect party dish you can make ahead. Cut back on the amount of Scotch bonnet pepper if you don't love really spicy food. Add an avocado and tomato salad, and you have a truly festive meal.
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When I was a little girl, we moved to a house in the suburbs, and the first Spring we lived there we discovered a rogue rhubarb plant pushing its way up, right in the middle of our back yard. I'd never seen rhubarb before, nor had my parents ever cooked with it, and for the first few years my dad just attacked it with the lawn mower, thinking he would be done with it. Until it came up again the following year. I've never tried pairing it with meat, as Pille of Nami-Nami does in this Persian lamb and rhubarb stew, but the notion intrigues me. There's a bit of mint in the stew, too. I can't wait to try it.
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If you love Indian food but find the long list of spices and complicated toasting/grinding steps intimidating, this recipe for Sindhi beef curry, made in the slow cooker, is for you. The tomato-based beef stew originates from an area of west India that is now in Pakistan. All of the ingredients come straight from your pantry, and you simply toss everything together in the slow cooker and walk away. Like all stews, this one tastes even better the second day, but you'll certainly enjoy it on the day you make it. Serve over white or brown rice.
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