Squid ink pasta tossed with sage brown butter and served in a baked pumpkin.
Japanese-style stir-fry, thin batons of celery, stir-fried with chili-infused oil and soy sauce.
A Southern-style savory cornbread, baked in a hot iron skillet.
Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
Crunchy sesame brittle, so easy to make! With sesame seeds, sugar, and honey.
Chicken thighs with onions, browned in butter and braised in dark beer and chicken stock, for a rich, savory stew. Chicken carbonnade.
Shrimp baked in a sauce of chopped tomatillos, Cotija cheese, jalapeños, onions and garlic, tossed with cilantro and lime juice.
A South Carolina okra pilaf with okra, rice, bacon and green bell pepper. Also called Limpin' Susan.
Salmon marinated in a mixture of miso, sake, and soy sauce, then broiled.
Sweet and vinegary green tomato chutney relish made with unripe tomatoes.
Moist and delicious zucchini bread, a quick bread made with fresh grated zucchini and crushed pineapple.
Mexican green rice, cilantro rice, a rice pilaf cooked in chicken stock with poblano chiles, parsley, cilantro, onion, and garlic. Arroz verde.
A true southwestern salsa made with nopales cactus paddles, corn, green tomatoes, onions, and chiles.
Beef short-ribs, slow cooked and braised in brown ale. A hearty winter stew.
Book review of Nancy Singleton Hachisu's Japanese Farm Food.
Roasted tomatoes, onions, garlic and red peppers puréed into a smooth soup with smoky chipotle chiles.