I am not the biggest fan of traditional baked beans. They’re just way too sweet, and frankly, I’d rather save the sugary part of my meal for dessert.
What makes these Southern baked beans so miraculous is that they are not cloying at all, but deeply, profoundly savory with just a whisper of natural fruity sweetness from tomato paste. In fact, it’s rather astonishing the depth and complexity they take on, given how few ingredients are used.
While Rick and Ilsa of “Casablanca” may always have the memories of that magical city they met in, my husband’s and mine will have to wait.
Although I’ve traveled to Paris a couple of times, he never had. This was to be the year that we got serious about planning our first trip to Europe together. But so much for that. A killer virus, planes grounded to a halt, and the unbelievable complexities of going anywhere — even the corner store — put an end to that trip for the foreseeable future.
That’s why discovering this recipe for “Kidney Bean and Mushroom Bourguignon” was such a gift.
If there is one thing that is always in my fridge, it is jars of mustard. That’s plural, because there is always more than one.
Dijon, stone-ground, brown, and yellow — it’s usually all there, to smear on sandwiches and sausages, to whisk into vinaigrettes, to flavor pork roasts, and to stir into velvety pan sauces for chicken.
As a bona fide mustard fiend, it’s no surprise that a recipe for “French Green Lentils with A Trio of Mustards” caught my eye — big-time. That’s because it incorporates not one, not two, but three types of mustard, as in Dijon, mustard seeds, and fresh mustard greens. How genius is that?