Red Posole with Pork

Red Posole with Pork

6 guajillo chiles 6 ancho chiles 2 chipotle chiles 2 tablespoons cooking oil 1 pound prepared carnitas, or 1 pound pork shoulder, cooked and shredded 2 (28-ounce) can hominy, drained and rinsed 4 cups chicken stock Salt and pepper  Shredded cabbage, diced white onion and lime wedges for garnish Stem and seed chiles and combine […]

White Bean Soup with Kale and Sausage

White Bean Soup  with Kale and Sausage

Recipe and photograph by Sara Newberry 4 cups dry white beans, quick-soaked per package directions 1 pound andouille sausage, cut in half lengthwise and thinly sliced 1 bunch kale, stems removed and cut into 1/2-inch strips 1 onion, chopped 4 cloves garlic, minced 1 (28-ounce) can diced tomatoes 6 cups chicken broth Salt and pepper […]

Marinara Pot Roast

Marinara Pot Roast

1 (3-pound) beef chuck roast 2 tablespoons vegetable oil 1 cup dry red wine or beef broth 2 onions, cut into wedges 12 ounces baby carrots  10 ounces sliced white or cremini mushrooms 1 (24-ounce) jar marinara sauce Salt and pepper Flour, for dredging Egg noodles, for serving Season roast with salt and pepper, then […]

Quick Street Corn

Quick Street Corn

2 cups frozen roasted corn 1/4 cup sour cream 1 tablespoon lime juice or to taste 1/2 cup cotija cheese, plus more for garnish Chopped cilantro and chili powder, for garnish Salt In a microwave-safe bowl, heat corn in the microwave until hot. Stir in sour cream and lime juice, then stir in cheese. Season […]

Pork Roast with Red Wine Pan Sauce

Pork Roast with Red Wine Pan Sauce

1 3- to 4-pound boneless pork loin roast, patted dry with paper towels. 1/4 cup Dijon mustard 1 tablespoon dried thyme leaves 1 tablespoon dried oregano 1 tablespoon tomato paste 1/2 cup red wine 1 cup broth 2 tablespoons butter Vegetable oil Salt and pepper Heat oven to 400F. Season roast with salt and pepper. […]

Brown Butter Blondies

Brown Butter Blondies

2 sticks butter 3/4 cup brown sugar 1 1/2 teaspoons kosher salt 2 teaspoons vanilla 2 eggs, beaten 1 1/2 cups flour 1/2 cup whole wheat flour 1 cup chocolate chips Heat oven to 350F. Line an 8×8 baking pan with parchment. In a saucepan, melt butter over medium heat, then continue to cook until […]

Spicy Honey Chicken

Spicy Honey Chicken

1 cup honey 1/2 cup soy sauce 1/4 cup minced ginger 3 tablespoons minced garlic 1 tablespoon rice vinegar 1 tablespoon sriracha, or to taste 2 pounds bone-in, skin-on chicken thighs Sliced green onions, toasted sesame seeds, and steamed rice for serving In a large bowl, whisk together all ingredients except chicken. Add chicken and […]

Summer Squash Galette

Summer Squash Galette

Recipe and photograph by Sara Newberry 1 pie crust, either homemade or packaged 4 ounces goat cheese, divided 1/3 cup olive oil 2 garlic cloves, chopped 1/4 cup shredded parmesan 1 yellow squash, sliced paper thin 1 zucchini, sliced paper thin 2 links Italian sausage, casings removed, browned and crumbled 1/4 teaspoon red pepper flakes […]

Stuffed Delicata Squash

Stuffed Delicata Squash

2 delicata squash, cut in half lengthwise and seeds removed 1/2 yellow onion, sliced 2 garlic cloves, minced 1 cup sliced mushrooms 1 bunch kale, trimmed and sliced 1 cup quinoa 1 cup Parmesan cheese Vegetable oil Salt and pepper Heat oven to 400F. Place squash in a baking pan. Brush cut sides of squash […]

Recipe of the Week

Recipe of the Week

Roasted Okra 1 pound okra 1/4 cup oil Salt and pepper Heat oven to 450F. Line a baking sheet with  parchment. In a bowl, toss okra pods with oil, then season with salt and pepper. Spread into a single layer on the prepared baking sheet. Roast until crisp and browned in spots, 15-20 minutes.  Recipe […]

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