Beef and beer stew – carbonnade a la flamande – is all about the beef, the beer and the onions.
Browned beef. Caramelized onions. Brown Ale. A little bit sweet from the sugar. A little bit sour from the vinegar. A little bit smoky from the bacon. Everything in balance. Delicious.
Chile verde. Chili Colorado. Braised pork with tomatillos. Add some more green chilies and some cilantro and you have what might be the state dish of New Mexico. It’s all over the southern US. It’s nowhere up north. I don’t know why. It’s flat out comfort food.
Dopiaza curry is an ancient Indian dish that’s become a favourite worldwide. And it’s not surprising. Big, bold tastes of spice and lots of onions make this one seriously tasty curry.
Pork chops with mushroom cream sauce is the grown-up version of a childhood classic.
Indian restaurant bhuna curry is a recipe that shows up all on menus all over the place. It’s typically a thick, well spiced, medium hot dish. It’s really tasty. This bhuna is just that.
I love beans. And these savory navy beans are near the top of my list. Rosemary. Thyme. Parsley. Onions and garlic. Shallot. What’s not to love? I also love how the house smells when I cook this. It’s a meal in a bowl. A stew really. Nourishing. Satisfying. Just good.
There’s something unbelievably satisfying about braised short ribs. Brown them deeply, add some wine, stock and a few aromatics. Stick it in the oven for a couple hours and walk away. Something wonderful happens. Magical. It’s slow food. It’s good food.
I love a good prime rib roast. You know – deeply brown and crispy on the outside. Perfectly cooked the whole way through. No sign of grey meat. That’s the dream. Reverse sear prime rib makes that dream a reality.
It’s the exact same as reverse sear steaks but on a bigger scale. A grander scale. And this is how you do it. This is the Serious Eats prime rib recipe. If you want more details that’s where you’ll find them.