Filed Under: “ruining regional cuisine”

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  • 6
  • June
  • 2008

Spicy Stew with Chicken, Shrimp, and Okra

This is a very forgiving, very flexible soup. Sometimes I add rice (about 1 cup cooked) to make it heartier, or andouille (4 ounces or so) for a zingier flavor. It is best to make a ...
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  • 18
  • February
  • 2008

Nothing Like Chile Verde

It's funny what can happen to a recipe over time. This dish is something that my family makes, except they call it "chile verde." The truth, I'm afraid, is that real Mexican chile verde is a ...
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  • 12
  • February
  • 2008

Non-denominational Flatbread

This is another one of those really simple recipes that yields surprisingly tasty results. The flatbread is not quite naan, not quite pita, not quite tortilla. But rather than thinking that it falls short ...