White Chicken Chili

This recipe is courtesy of Louisiana Cookin’ MAKES 8 SERVINGS 1 tablespoon olive oil 2 pounds skinless, boneless chicken breasts, diced 1 onion, chopped 4 cloves garlic, minced 2 (14 1/2-ounce) cans chopped tomatoes, with their juice 2 (14 1/2-ounce) cans fat-free chicken broth 2 (4-ounce) cans chopped green chiles 1 teaspoon dried oregano leaves … Continue reading →

Poaching with Icy: A South Carolina Mill Town, Mrs. Icy Brannon, and Dunean Hot Dog Chili

Fred Sauceman finds the secret to hot dog chili at a Fall Festival in a South Carolina Mill Town Continue reading →

Spices, Love, and Chili

Spices play an intricate part in how we experience flavors of different dishes. However, they add more than just gusto to edibles. They actualize notes of different cultures, replicate familiarity, and assist in healing the body. But why are spices rumored to possess aphrodisiac qualities? Historically, the use of cinnamon, myrrh, saffron, and ginger show up in a variety of different ancient texts, including, the Songs of Solomon, Proverbs, and Psalms from the Old Testament; the Arab’s Perfumed Garden of Sensual Delight; and the Hindu’s Kama Sutra. In these books the application of herbs and spices are used to perfume a room, warm a bed, excited the tongue, and rub into the skin. Continue reading →

Cowboy Beans | Recipe

This is my family’s standard, no-frills recipe for pinto beans, which yields a pot rich in flavor despite the short ingredient list. Leftovers can be mashed and heated in a skillet for easy refried beans. Continue reading →

Lady Bird Johnson’s Pedernales Chili Recipe | Recipes

Cold? Get chili. A vintage recipe from Lady Bird Johnson. Continue reading →