Shopping at a new supermarket recently, I found a lovely package of boneless pork already cut up for stew, and the next thing I knew it was in my cart. I’ve been making beef stew as long as I can remember but had never tried my hand at pork stew. This stew is hearty and
Granola is the Swiss army knife of food. It can be sweet. It can be savory. You can eat it as is (snack), you can have it with milk (cereal), you can use it as a topping (condiment), the list goes on and on. Once I learned how to make it from scratch, it felt
Fish stew is a favorite and the best thing about this one is its versatility. The first time I made this, it was so good, I burned my tongue because I couldn’t wait for it to cool. The second time, I decided to kick it up a little by adding the Old Bay seasoning and
