It is believed that Mulligan stew was a creation of American hobos around the turn of the century. It was a community dish formed by whatever people happened to have on hand. Now that traditional hobo culture is not so prevalent in America, Mulligan stew has come to resemble Irish beef stew with an American bent. This version uses seitan in place of beef, beer with the broth, and is chock-full of root vegetables. Once again, I will be dedicating this stew recipe to an important person in my life. This time, it's my little brother, Ben.
Read MoreSeitan and Dumplings
This recipe is based on possibly the most famous stew in the southern United States. It's the kind of dish that is passed down from generation to generation, creating feuds between families over minor variations, such as flat or fluffy dumplings (fluffy) and broth base or cream base (broth). Having come from the northeast, where the gravy is always brown, I never knew much about this stew before I met my husband. That's why, as part of the tradition I've started on this blog, I'm dedicating this recipe to him.
Read MoreFall Soup
As the season draws to a close, I find myself eager to snatch up the last of the fall goodies at the farmer's market before it's gone until spring. This soup gives me a good excuse for that, and, in keeping with my newly-founded tradition of dedicating soups to people I know, this one goes out to my friend, Kate.
Read MoreWhite Chili
I decided it was time to inaugurate the first soup recipe on this blog, and with the weather turning colder and colder, a chili seemed like the best choice. I've also decided to start doing something new. From now on, I will dedicate each soup recipe to someone awesome in my life.
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