Kitchen Sink Fried Rice
You’ll see this fried rice come up every few months in Nourish Weekly Menus, always in a different guise. Sometimes with cabbage, sometimes with bok choy, sometimes with shredded pork, sometimes with spicy shrimp … you get the picture. Feel free to use add basic recipe to your rotation with anything calling from your fridge.…
Continue reading » »Improv Cassoulet
There are so many things I love about cassoulet … one of them being its versatility. Be creative with your leftovers–beans, roasted meat, stale bread–and see what it becomes.
Continue reading » »Sausage and Grape Skewers
This recipe, my slightly off-kilter ode to harvest, was adapted from Micol Negrin’s gem of a book, The Italian Grill.
Continue reading » »Smoky-Sweet Tri Tip
With a tender tri tip steak, wood chips and a hot grill, you can enjoy lip-smacking smoked barbecue in less than 30 minutes.
Continue reading » »Buffalo Carbonnade
Use buffalo stew meat and dark ale to make this luscious and hearty Belgian-style braise.
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Spiced Pork Roast
This dish is supremely delish with roasted root veggies. Choosing heritage pork will mean even more flavor. I love leftovers in a sandwich slathered with mustard and dotted with bread and butter pickles.
Continue reading » »Short Rib and Cremini Ragu
Hearty, long-simmered braised short ribs and mushrooms warm up a chilly evening.
Continue reading » »Lamb Tagine with Preserved Lemon, Dates and Bulgur
Whole grain bulgur stands in for traditional couscous in this hearty, fragrant Moroccan-style lamb braise.
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