A classic taco filling inspired by a green chile stew from Durango, Mexico.
Chinese red-cooked, braised mushrooms are a warm, wintry way to enjoy any meaty mushroom.
Southern red eye gravy hinges on country ham and black coffee, but I add a little broth, flour and sage.
Swedish potato dumplings, kroppkakor, filled with ptarmigan and fried in butter, then served with caramelized onions and lingonberries.
Winter is here, and this is my dark dish for dark days. Mole negro enmoladas, which are like enchiladas with mole.
Oaxacan mole negro is the ultimate Mexican sauce. It takes a while to make, but it stores very well.
Tangerine beef, a classic Chinese stir-fry recipe, done with venison. Tangy, flavorful and easy, you’ll want to learn this recipe.
A Greek dish of warm crab salad with peppers, mostly sweet bell peppers, served with red onions and lots of herbs.