Atlanta Brisket by Robyn Savoie

Atlanta Brisket is a braised, southern dish featuring boxed onion soup mix, ketchup, and Atlanta’s own Coca-Cola. In this recipe I replaced the artificial-tasting soup mix with sautéed onions and garlic powder, brown sugar, and dried thyme. To ensure that the brisket was seasoned throughout, pierced it with a fork and salted it…

Fiddlehead Fern and Cholla Bud Quinoa Salad by James Buel

1/2 cup freekah or quinoa 1/2 pound baby artichokes- fresh or frozen or cholla buds 1/2 pound fiddlehead ferns 1 teaspoon canola oil 1 clove garlic, minced 1 lemon, zested and juiced 1 teaspoon dijon mustard 1 teaspoon agave 2 tablespoons olive oil 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 medium shallot,…

Rajoes Cominho Lemony Portuguese pork stew by Peter Brown

The Portuguese would serve this stew with freshly-baked bread and spiced, fried potatoes but it also goes well with rice, mashed potatoes, roasted or steamed vegetables or a mixed salad. This stew, known as Rajoes Cominho in Portuguese, has its roots in the farming communities of the far north

Chix Scarpariello by william ruiz

Tagine of Chicken with Preserved Lemons, Olives & Artichoke Hearts by Bob Vincent

Since I just finished preserving lemons I needed something to try them out on. This recipe is adapted from one by Claudia Roden in her book Arabesque. The original did not use chicken broth which I used. I also skinned the chickent pieces; browned…

Oven Brisket with Au Jus by myra byanka

This brisket recipe makes a very flavorful natural gravy that can be used for French Dip Sandwiches, cheesesteaks, and other things. Since beef broth is complicated to make, I save the leftover au jus and freeze it.

Brisket a la Carbonnade by Veronica Gantley

Moroccan Chicken with Tomatoes, Chickpeas and Mint by Cecelia Heer

This is a version of a tagine, a classic Moroccan stew. Although I have an authentic tagine, I prepare this dish in my Dutch oven. I use only dark meat because it stays moist when braised and absorbs the variety of spices really well. This is delicious served over couscous (preferably tri-colored).