New Mexico-Style Beef Chili

I lived in Taos, New Mexico for nearly a decade and various versions of this recipe were in heavy rotation, usually made with venison. It’s a warming, spicy, perfect chili for cold weather and will fill your home with savory scents.

New Mexico-Style Beef Chili
Yield: 6 servings = 530 calories, 10 net carbs 

3/4 pound poblano peppers
2 teaspoons … Read more

John’s Irish Lamb Stew

Last week, it was pouring rain. A grey, cold, wet, spring day called out for something warming that would fill the house with savory scents and drive the blues away. My sweetie is an Irishman of surpassing skills in many things, not the least of which is his culinary magic. This is his brilliant—and easy—interpretation of a County Cork classic.… Read more

New Mexican Chili and Beans

I lived in Taos, New Mexico for many years and developed this recipe from inspiring pots of chili bubbling on the backs of neighbor’s stoves. When I first moved there, I was cooking on a wood stove, and having a big pot of stew or chili keeping warm was not just welcoming, it was practical.

Chili lends itself to improvisation. … Read more

Cassoulet

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Cassoulet takes its name from the earthenware casserole in which it was traditionally made. It was once a one-pot peasant meal made up of slow-simmered savory beans cooked with an assortment of whatever meats were on hand and topped with duck fat-infused bread crumbs. There are as many variations as there are cooks, and they are all the very definition Read more