by studioxadmin | Dec 10, 2025 | Recipes
Beef Bourguignon When the weather cools, I can’t wait to start preparing soups and stews again! Beef bourguignon is one of those dishes that feels like it was made for a cozy weekend dinner with friends and family. Slowly braised beef in a rich stew infused with red...
by Syri Mongiello | Jan 25, 2024 | Recipes
Three Meat Meat Loaf My favorite way to make meat loaf is based on a Mark Bittman recipe in his How to Cook Everything. It’s a free form loaf, that is, one that the cook shapes rather than one shaped by a loaf pan. I bake it in a large cast iron skillet. As Bittman...
by Syri Mongiello | Jan 8, 2024 | Recipes
Polenta and Fried Eggs I’m hooked on Monte Vista Organic Farm’s Floriani red flint corn polenta. An heirloom corn originally cultivated in northern Italy, Floriani makes a nicely thick and creamy polenta with a rich flavor. Recently, on a cold Sunday morning, I cooked...
by Syri Mongiello | Dec 19, 2023 | Recipes
Sauteed Mushrooms for Risotto or Orzo Farmer Jennifer Fresquez recently posted a photo of a mushroom risotto she made from a Deborah Madison recipe in Vegetarian Cooking for Everyone. Her shiitake mushrooms came from Asher Singer of Reyah Sunshine Farm. The risotto...
by Syri Mongiello | Dec 3, 2023 | Recipes
Red Turkey Posole This year’s Lotus Farms turkey prompted me to make a red chile posole during Thanksgiving week. I adapted a red chicken pozole recipe from Steve Sando’s The Rancho Gordo Pozole Book, making the red chile paste a couple of weeks ahead and freezing it...
by Syri Mongiello | Nov 21, 2023 | Recipes
Chile Paste for Red Turkey Pozole It’s the time of year for posole and many other cold-season dishes. To prepare for a making a red turkey posole during Thanksgiving week, I recently made a chile paste and froze it. I’ll pull it from the freezer when my pozole is in...
