Two of my favorite ingredients.
A recipe that calls for non-reactive cookware.
With peppers, cumin, and oregano.
If you’ve never heard of them, you’re confused. If you have, you’re hungry.
A favorite in England, Scotland, and Washington, D.C.
Traditional and straightforward.
It’s a simple thing, but versatile enough to merit its own discussion.
It’s crazy that I’m the one writing about stock.
Also known by its traditional name, hoender pastei.