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Comfort Food From Around the World
Latest from the Blog
Oven-Braised Spanish Bean and Pork Stew (Fabada-Style)
A rich, hands-off mountain stew inspired by Northern Spain’s Fabada Asturiana. Creamy pinto beans, marbled pork shoulder and smoky andouille bake together in a Dutch oven until the meat is fork-tender and the broth naturally thickens into a savory, brick-red gravy. What I really like about this recipe: First of all, there’s no searing of…
Taiwanese 3 Cup Chicken Recipe- San Bei Ji
I’ve made a lot of Chinese food in my life, but I’d never made 3 Cup Chicken-San Bei Ji, which is kind of a Taiwanese classic. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil. The name “three-cup…
Goan Pork Vindaloo (Pork Vindalho)
Goan pork vindaloo, traditionally called pork vindalho, grew from the Portuguese vinha d’alhos, meat prepared with wine and garlic. Goan cooks transformed it with local vinegar, dried chiles and aromatic spices, creating a dish in which acidity, heat and the richness of pork remain carefully balanced. British curry houses later recast vindaloo as one of…
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