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.
Since I live in a pretty small apartment, it takes a lot to get me to turn on the oven during a heat wave. But I often break that rule for fresh corn because it reaches its peak in early summer. The first time I had Mexican corn on the cob or “elote”, was at
