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Pocketknife Coleslaw

From "Southern Ground" by Zac Brown. Since the age of two, every other weekend I went to hunting camp with my dad and his rowdy friends. We had a lease on about 1,500 acres in Collodun, Georgia, where we used to hunt.

Baingan Bharta

Late summer is the perfect time to make this Northern Indian stew, when eggplants and peppers are plentiful and tomatoes are still available, if not slicer-perfect. You can use any kind of eggplant. The key is to roast it first to bring out a smoky flavor. Serve with basmati rice.

Collard and Pinto Bean Chili

Looks Indian, tastes Tex-Mex: This winter stew gets its flavor from tomatoes, garlic, cumin and chiles, but the hearty texture comes from chopped collards. I prefer to use organic, salt-free canned beans and tomatoes, which I season to my own taste.

Old-School Chicken and Sausage Jambalaya

In my opinion, there are two types of jambalaya: Cajun and Creole. The main difference is that, in the Creole version, the rice is cooked in a tomatoey sauce, and the recipe might include shrimp along with meat and sausage.

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