Beef Chili with Poblano Peppers

I used to make chili with sweet green bell peppers but now prefer the medium heat of poblanos. If you have time, roast them over a grill or gas flame to add smoky flavor. Continue reading Beef Chili with Poblano Peppers


Braised Chicken Thighs with Lemon Verbena

I began seeing fresh lemon verbena at the Cooper Young Community Farmer’s Market several weeks ago. This powerfully fragrant herb accents some of my favorite hand soaps, I thought at the market, but I couldn’t figure out what to do with the herb in the kitchen. Intimidated, I put off experimentation until my friend David Siefker offered me some of this pungent herb from his … Continue reading Braised Chicken Thighs with Lemon Verbena

Grandma Favazza’s Sugo

I can’t claim rights to this Italian gravy recipe inherited through Paul’s family. I never met his Grandmother Mary Favazza, but her cooking heritage lives on. I made a few adjustments to the recipe. She was fond of Contadina crushed tomatoes, but I prefer the added flavor of fire-roasted tomatoes. Ingredients: 3 tbsp olive oil (1 + 2, divided) 1 Onion, chopped fine 1 Carrot, chopped fine 4 … Continue reading Grandma Favazza’s Sugo