Red Beans & Rice, New Orleans Style
This traditional New Orleans "Monday lunch" varies a bit each time I make it, but here is one version of this simple and affordable classic. (and you don't have to serve it on Monday, for lunch)
Sweet Potatoes & Couscous with Carrot Ginger Dressing
Rita Meade’s Colcannon Mash
Colcannon remains widely known throughout Ireland and is a big part of traditional Irish cooking. Serve it as a side dish, or atop your Guinness stew. Atop any stew, really.
Rita Meade’s Beef & Guinness Casserole
I have made several versions of Beef & Guinness, and this Casserole dish by Rita Meade of Berry Lodge & Cookery School is among my favorites. Slainte
Black Pudding & Apple Scones
These sweet & savory scones are delicious! Serve for breakfast, brunch, or with afternoon tea.