Sometimes the universe aligns and this Brunswick Stew Georgia Style came about as a result! We just made a big pork shoulder roast (Momofuku’s Bo Ssam, to be exact) and had leftovers. I had just come across a couple of recipes for Brunswick Stew. And my sister from Georgia called and said she was on her way. Well, that sealed the deal! Brunswick Stew, it was!
Brunswick Stew Georgia Style
I originally posted this Chicken Pot Pie in November of 2011, one of my very first posts and absolutely favorite recipes. Today, as I made it again in 2019, I updated with new photos. Back in 2011, I had been looking at Time’s Money Issue (we as a nation were still recovering from the Great Recession) and became sidetracked. Pretty soon, I was clicking on one link after another; you know how that goes, right?
Chicken Pot Pie with Buttermilk Biscuits for Topping a Casserole
Cream of Spring Vegetable Soup is a beautiful soup, despite being green! It’s also a simple and sneaky way to get almost anyone to eat their vegetables. Eat them, they will, and they’ll darned well like them – prepared like this! 
Cream of Spring Vegetable Soup
While Fava beans have set the standard for many Crostini spreads, here the common (and much cheaper and so much easier to deal with) Lima bean stands in. Combined with garden peas and mellowed with a touch of cream, these bright, fresh Lima & Pea Crostini are somewhat unexpected. The exceptional taste is springy, even in the dead of winter. These Lima & Pea Crostini are a breath of fresh air.
Lime & Pea Crostini
Paella is a dish that for years was wrapped in mystique, seemingly out of reach of the average American. It’s a darn shame because a simple Paella is a stunning dish and very doable dish for a week-night dinner.
Poor Man’s Paella – chicken, regular rice. Fantastic, even on a budget.