I’d never thought I’d say this, but I am fairly obsessed with canned black eyed peas. They make a great hummus, yes, but they’re also the perfect base for an extremely filling, surprisingly delicious stew that comes together in under 15 minutes.
Tagged With stew
I have never understood the point of canned, chopped tomatoes. They rarely taste as good as their whole, peeled brethren, and they never break down fully while cooking, keeping their cube-like shape long after all other ingredients have turned to mush.
Make-ahead entrées are a godsend during holiday entertaining season, but for some reason, it’s not the default technique for special-occasion meals. It really should be: not only is a day-old hearty braise easier on the host, but it actually tastes better than it does fresh from the oven.
Cheap beer gets a bad rap, but I've been choosing it over the fancy stuff more and more these days. Unlike heavy IPAs, generic lagers don't compete with food or give me a hangover, and they're an absolute joy to cook with.
Stews are a frugal person's best friend. There's nothing more satisfying to a penny-pincher than scores of single-bowl meals made with the cheapest cuts of meat. Stew is easy, but to get the best flavours, stew meat needs a little extra care. Here are some tips.
