Everyday Fare With Extraordinary Flair
Persian Okra Stew (Khoresh Bamieh) is a classic Iranian dish of meat stewed with tomatoes, okra, and spices. It’s delicious enough to convert even the most adamant okra haters!
Growing up in Upstate New York I never tasted okra until I was a teenager (which could be partly because of geography and partly because of my mother’s huge dislike for it), until one summer when I visited my aunt in North Carolina.
We went out for dinner and she ordered fried okra!…
Instant Pot Chicken Sausage Guinness Stew features classic stew vegetables, taken up a notch with the use of Guinness for a rich, complex-flavored stew in less than 30 minutes. I held out on joining the Instant Pot bandwagon for as long as I could. I thought to myself that a) I barely ever even use my slow cooker, b) I don’t need yet another thing taking up space in my kitchen, and c) how convenient could it really be? Well, I’m converted....
Almond Butter Chicken Stew with Pineapple-Mint Relish is a paleo and Whole30 compliant meal! I’ve been making variations of this lovely stew for literally years now. Sometimes I’ll add pineapple right into the stew, and sometimes I’ll sprinkle on a little Vanilla-Scented Toasted Coconut-Cashew Mix on top. Occasionally I’ll skip the greens (but I admit, I much prefer this with greens added!), and if I’m feeling adventurous I’ll use mustard greens, collard greens, or chard instead of kale. No matter what unique twist you put on it, you can’t go wrong with this meal....
Even though I don’t usually share their sentiments, I can at least understand how some veggies fall into the “eww” category for some people…...
One of the things I miss most about living in Kuwait is the flea markets. There was one market in particular that stole my heart…...
Because all of my time lately (spare or otherwise) has been devoted to my book, I feel like all the main dishes I’ve been making are Middle Eastern. And since all of these main dishes that I’ve been enjoying have been for my book, this also means that it’s been forever (or at least what feels like forever) since I shared a hearty main dish on my blog. Ironically, the dish I’m sharing now isn’t for my book but it still is Middle East-inspired (Morocco, to be exact) and it’s the last thing I made for dinner recently that wasn’t for the book....
Even though I’m not much of a football fan (ok, who am I kidding…the only game I watch all year is the Superbowl, and that’s only for the commercials and the halftime show), it would just feel wrong to let the Superbowl come and go without making some kind of chili in its honor. This chili is thicker than your average soup but thinner than your average chili, which in my opinion makes is perfect for topping with crumbled corn bread to soak up all the juices (but I have to admit, it’s also great for dipping things like corn chips into)....
Mike and I aren’t vegetarian, but we try to eat vegetarian meals two or three nights a week for our health and for environmental reasons. After countless meals of veggie soup, hummus, lentil stew, eggs every way you can imagine, falafel, grilled cheese (or if you’re Mike, lebaneh (yogurt cheese) with tea, olives, and za’atar), and tofurkey, you start to look for new ideas. (Side Note: If you have a favorite vegetarian meal, please feel free to share!)...
Brandy and I are pleased to announce that we made a blog site specifically for All Through the Year Cheer! Head on over to All Through the Year Cheer later today because Brandy’s announcing our Thanksgiving event! You’ve probably noticed the new All Through the Year Cheer button on my right sidebar, which is linked directly to the new blog. If you want, you can grab our new button…just go to All Through the Year Cheer, click on the tab at the top called “Grab Our Button,” and it will tell you exactly what to do. Now for the eggplant stew! Eggplant happens […]...
This stew has a lot of flavors going on, with the sweet golden raisins and spicy-hot chilies, not to mention the spices and other savory flavors galore. I know it might sound weird to put raisins in a stew, but for me they really make the dish! Moroccan Stew (Yield: 6-8 servings) ½ lb beef, cubed 1 TB olive oil 2 medium-large onions, diced 4 cloves garlic, minced 2 small chilies, minced (optional) 1 tsp coriander 1 tsp cumin 1 tsp paprika ½ tsp cinnamon ½ tsp curry ¼ tsp black pepper 2 bouillon cubes 1 bay leaf 5 c water 1 […]...
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.
an edible mosaic cookbook
