Sausage- Spiked Peas ‘n’ Rice

Sausage-Spiked Peas ’n’ Rice(page 144)

What could be easier than this combination of brown and wild rice and split peas, seasoned with sausage and fennel? The flavors are fantastic and I love the way the split peas dissolve into the sauce, creating a luscious texture that I find extremely satisfying. Add a simple green salad or some steamed green beans and enjoy.

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Ribs in Tabelcloth Stainer Sauce


The colorful name of this sauce, which comes from the city of Oaxaca, in Mexico, is a literal translation from the Spanish. It is distinguished by the addition of fruit, such as pineapple and bananas, and you can vary the quantity of chiles to suit your taste. Three produce a pleasantly spicy sauce. Serve this with warm tortillasto soak up the ambrosial liquid.Continue reading

Peppery Meatloaf with Couscous

I love the range of mouthwatering tastes in this recipe, which combines old fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve this with baked potatoes in their skins and a tossed salad.

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Tailgaters Favorite Stew


I can’t imagine anything more appealing on a blustery day than a big serving of this ambrosial stew. It’s great for potlucks and outdoor get-togethers because it’s easily transportable and there is nothing to add.

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Sausage-Spiked Chickpeas with Yogurt



It’s hard to believe that a dish so simple to make can taste so delicious. This is the perfect combination of ingredients — they seem to work synergistically, each enhancing the flavor of the others. The slightly sour tang of the yogurt makes a particularly nice finish.

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Beef and Chickpea Curry with Spinach



This combination of beef and chickpeas in an Indian-inspired sauce is particularly delicious. I like to serve this with brown basmati rice, not only because I like its pleasant nutty flavor but also for its nutritional value. This is a generous serving (almost 2 cups/500 mL) so there will be more than enough to fill you up.



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Beer-Braised Chile

If you’re tired of beef-based chilies with red beans, try this equally delicious but lighter version. It makes a great potluck dish or the centerpiece for a casual evening with friends. For a special occasion, serve with hot cornbread.


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Lamb Tagine with Dates

If you’re in the mood for something a little different, try this. The dates add sumptuous fruity notes that are slightly unexpected when combined with rosemary and a hint of tomato.


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Southwestern Brisket

Juicy and full of flavor, brisket is tender and delicious and lends itself to a wide variety of sauces and seasonings. This version, which relies on New Mexico chiles for its rich, tangy taste, is mildly piquant.

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