It’s July here in Vermont, and that means it’s BBQ and potluck season. With so many pasta and potato salads… Read More »Black bean salad: a southwest staple for potluck perfection
Until a year ago I couldn’t tell you the difference between a Chevrolet and a cassoulet, but after my last two visits to Trealy Farm in Wales I am all about the cassoulet. If you didn’t guess a cassoulet is very closely related to what Americans call casseroles, at least in name. The latter are usually baked in an oven, and in my limited experience the former are done on a stove top. Both are designed to be made in a single cooking dish, which makes them ideal for busy people.
I was inspired to make my own barbecue beans after receiving a gift of Saint Louis BBQ sauce from a… Read More »Slow-Cooked Barbecue Beans is an Awesome Sidedish
Normally I am not a box-of-this, can-of-that type of cook, but sometimes you hit upon a shortcut that is truly… Read More »Black Bean Soup From the Box is Still Good on a Cold Night