A Middle Eastern inspired chicken stew with chard, coriander and cilantro.
Slow cooked collard greens with a ham hock, onions, vinegar and hot sauce.
Grilled cheese sandwich with slices of ham, a fried egg, baby spinach, and gruyere cheese on rye bread.
Casserole of thin spaghetti pasta, sausage, mushroom, and tomato sauce, ricotta, Parmesan, and Mozzarella cheeses.
Quick and easy broiled salmon fillets with a hoisin sauce glaze.
Beef brisket pot roast, slowly cooked with onions, garlics, herbs, and carrots.
Casserole of chopped fresh kale, mushrooms, onions, ciabatta bread, cheddar cheese, milk, and eggs.
A French classic, whole leeks are boiled, drained, then marinated in a Dijon vinaigrette.
Step-by-step photos and instructions on how to clean leeks, 2 ways, chopped for soup and for whole leeks.
Pasta e fagioli, or pasta "fazool". A classic Italian dish of beans and short pasta with tomatoes and vegetables.
Slow cooked Guinness beef stew with carrots, turnips and parsnips and Guinness stout.
Seared cabbage and onions that are then braised with caraway, celery seed, mustard and a little stock or water.
Oatmeal soda bread, a quick bread made with finely ground rolled oats, flour, buttermilk, egg, and leavened with baking soda.
Mashed russet potatoes mixed with purée of parsley and green onions.
Belgian endive salad with a vinaigrette with olive oil, sherry vinegar, garlic, and anchovies.
Petrale sole fillets, dusted in flour, sautéed in olive oil and served with a sauce of white wine, lemon juice, capers, parsley and butter.