Indulge in this palate-pleasing, one-pot Indian Yam Curry on cool fall evenings! Yams are slowly simmered with an aromatic blend of Indian spices and transformed into a creamy curry that is both bold and perfectly balanced. For added nutrition, add your favorite greens or protein options, such as kale, spinach, lentils, or tofu. INGREDIENTS: 1...Read More

This one-pot ratatouille recipe is a classic late summer vegetable ragout popular in Provence, France. Tomato, eggplant, zucchini, and bell peppers are simmered with aromatics until softened and cooked until juices become jammy. Serve with a loaf of crusty bread and a hearty glass of red wine. INGREDIENTS: 1 small onion, diced 1 bell pepper,...Read More

Persian cuisine is renowned for its rich flavors and unique combinations of ingredients. One classic dish that stands out is Khoresht Bamieh, a Persian okra stew. This hearty and flavorful stew brings together tender okra pods, succulent beef or lamb, and a delightful blend of aromatic spices. INGREDIENTS: 1 lb. okra pods, tops and tails...Read More

INGREDIENTS: 2 tablespoons vegetable oil 3/4 lbs. fresh boneless, skinless chicken thigh cutlets, cut into 1/2-inch cubes 1/2 lb. andouille sausage, sliced into 1/4-inch rounds 1/4 lb. okra, trimmed and sliced 1 cup chopped onions 1/2 cup thinly sliced celery 1/2 cup chopped green bell peppers 1/2 teaspoon ground black pepper 1/2 teaspoon ground white...Read More

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 is a flavorful mélange that is not wet enough to be a soup, but not dry, either. Although you could easily add more liquid for a soup or cook it dry as a side dish. INGREDIENTS: 3 cups cooked cranberry beans (see recipe for Basic Braised Shelling Beans on site) 2 cups carrots, cut...Read More

This healthy vegetarian dish is beautiful to serve and very delicious, especially on a cool fall or winter evening! Chickpeas can be added as a additional protein source. INGREDIENTS: Curry Sauce: 3/4 can coconut milk (reserve remaining 1/4 can) 3 cloves garlic 1 thumb-size piece galangal or fresh ginger, sliced 1 1/2 teaspoon ground coriander...Read More

Similar to a Thai curry, this dish has a good balance of curry and heat. If you enjoy a hotter, spicier curry, add more cayenne. Be sure to roast the butternut squash ahead of time. INGREDIENTS: 2 tablespoons olive oil 1 cup sliced onion 1 tablespoon minced ginger 1 tablespoon minced garlic 1 plum tomato,...Read More

INGREDIENTS: For Stew:1 large onion, diced2 tablespoons vegetable oil1 teaspoon coriander seeds, crushed1 teaspoon cumin seeds, crushed2 tablespoons fresh ginger root, minced2 cloves garlic, chopped1 jalapeno, finely chopped2 teaspoons curry powder2 teaspoons garam masala2 tomatoes ripe, cubed 4 cups chicken or rich vegetable stock2 cups garbanzo beans, fresh or canned2 large red potatoes peeled and...Read More