Don’t forget to bake a pan of fresh cornbread to serve with this Fall dish! This is a great dish to feed a crowd! INGREDIENTS: 1 lb. Corralitos apple-smoked bacon, cut into 1″ strips 1 1/2 lbs. ground beef (or ground turkey) 2 medium red onions, chopped 4 cloves garlic, minced 1 – 15 oz....Read More

  INGREDIENTS: 3 cups bitter melon, finely sliced 2 medium red onions, halved and finely sliced 2 medium tomatoes, cut into small dice 3-4 green chilies, slit lengthwise 15 curry leaves, torn 2 1/2 to 3 tablespoons tamarind paste, or to taste (Priya tamarind paste is good) 3 3/4 cups water, divided 2 1/2 teaspoons...Read More

This recipe was adapted from one of my all-time favorite cookbooks, The Flavor of California: Fresh Vegetarian Cuisine from the Golden State, by Marlena Spieler. Don’t be shocked by the amount of garlic — the garlic cloves will soften and become very sweet and mellow after simmering. Serve individual tarts on a bed of lightly...Read More

The Hmong name for long beans is taao-hia-chao. Long beans taste similar to the North American green bean. You can substitute them for any recipe calling for green beans. This climbing bean can grow up to 12 feet long, but most of them at the farmers’ market will be about 20 inches long. When picking...Read More