Awhile back, I had a pound of defrosted ground meat in my fridge and a bunch of wilting produce and was struggling to come up with a ‘clear the crisper’ recipe to use it all up. So I went “aGoogling” for recipes including pork, cilantro, and scallions. The results made it clear to me that
I’m a huge fan of one-pot soups and stews especially as the weather cools, but I get bored making the same dishes year after year. I’ve long abandoned the classic “peas and carrots”-based stews I grew up on in search of something a little heartier and more interesting. This dish appeals to me because it
I had my first taste of authentic joloff rice in a West African restaurant many years ago and I’ve been trying to duplicate it ever since. My New Jersey-born mother made what she referred to as “red rice” when I was growing up which was probably an Americanized adaptation, although hers wasn’t quite as flavorful.