This lux tasting curry is easily adapted to include whatever veggies you have on hand.
Manteca adds depth of flavor and richness to this classic stew, but you can sub in vegetable oil if needed. (We save bacon fat from breakfast in a little jar in the refrigerator to use for this sort of thing.) Any combination of root vegetables works in this recipe: turnips, golden beets, parsnips, carrots.
This rich, simple comfort dish is so easy that the only way to mess it up is to change or complicate it. San Marzano canned tomatoes are readily available in Bloomington, so make no substitutions unless it’s to swap in fresh, garden tomatoes. Based on Italian foodie and cookbook author Marcella Hazan’s classic sauce recipe, this might inspire you to ditch pasta sauce from a jar forever. We’re never going back!
These spicy quick pickles soak up flavor in just a few hours, or you can make them a day or a two in advance and store in the refrigerator until serving.
It’s well worth juicing three lemons for three separate dressings to build this amazing salad. Soaking the red onion in cold water takes the heat and spice out and makes them a crunchy, kid-friendly treat.
It’s pork – it’s beef – it’s beef AND pork in the best homemade BBQ sauce you’ll ever have! Blow minds at your next summer dinner with this slow-cooked favorite.
This sweet and sour recipe is a summer favorite at Toad Hall. We love incorporating a variety of bell peppers for color, but you can use any combination you like without affecting the flavor.