Mexican Brothy Beans

from Rick Bayless’s Mexico, One Plate At A Time 1 pound dried beans (any color you wish) 2 tablespoons rich tasting pork lard or vegetable oil (or bacon drippings) 1 […]

Beef Stir-Fry Soup

2 teaspoons peanut oil 1/2 large onion, sliced 1 carrot, peeled and bias cut 1 celery stalk, sliced thin on the bias 2 portobello mushroom caps, stems and gills removed, […]

Chickpea Soup with Swiss Chard

6 cups drained and rinsed canned chickpeas (three 19-ounce cans) 3 cups chicken broth or homemade stock, plus more if needed 3 tablespoons olive oil (I actually used closer to […]

Pumpkin Cheesecake Bars

Crust: 3/4 cup walnuts 1 package graham crackers 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/4 cup butter, melted Filling: 2 (8 […]

Naan

2/3 cup lukewarm milk (water can be substituted) 1 teaspoon sugar 1 teaspoon dry yeast 2 cups all-purpose flour 1 teaspoon salt 2 Tablespoons ghee (I used vegetable oil) 2 […]

Marinade For Wild Duck

1/2 onion, finely chopped 3 cloves garlic, minced 1 teaspoon coriander seeds, toasted and ground (or use 1/2 tsp ground) 1 teaspoon cumin 1/2 teaspoon smoked paprika 1/2 teaspoon Ancho […]