With its layers of textures and colors, this soupy stewy concoction is far more enticing than the name would have you believe.
About Deborah Madison
Deborah Madison is the author of nearly a dozen cookbooks and is known for her simple, seasonal, vegetable-based cooking. She got her start at San Francisco’s Chez Panisse before opening her own restaurant, Greens. She’s also supports biodiversity, gardening, and sustainable agriculture and has served on the boards of Slow Food International Biodiversity Committee, the Seed Savers Exchange, and the Southwest Grassfed Livestock Alliance. Madison lives in New Mexico. @cookwithdeborahmadison
Chocolate Bark, Cardamom, Dried Fruits, and Nuts
There’s chocolate bark and then there’s chocolate bark. This bark is the latter sort, a sort that intrigues and surprises, that both starts and stops conversations, a bark that knows no boundaries.
How To Cook Shishito Peppers
Knowing how to perfectly blister shishito peppers results in a beguiling cocktail nosh with a mildly tingly, almost sweet heat.
Potato and Chickpea Stew
Yet another failproof recipe from Deborah Madison that’s hearty and healthy and satisfying beyond words.
Scale Up–Scale Down Salad
Whether you like a big or small salad, you’ll find it here. We think of this as an anything-goes-anytime-of-year salad. Swap outs are highly encouraged.
Pinto Bean Soup with Red Chile and Cheese
Flavored with Mexican spices and chiles and thickened with masa harina, this soupy stew from Deborah Madison is the real deal.