food recipe: Moroccan Pot Roast, Bloody Mary, Hoppin' John, and more from Simply Recipes

Latest recipes from Simply Recipes.



Here is your update from Simply Recipes. Happy cooking!

Moroccan Pot Roast

by Sally Vargas

Pot roast is such a comforting, all-American dish; you almost don't want to mess with it.

Almost.

When you add North African ingredients such as turmeric, ginger, cumin and coriander, along with pomegranate juice (for a little sweetness), you end up with something new, a bit exotic, and altogether fantastic!

by Sheryl Julian

Classic Croque Madame Ham and Cheese Sandwich

If you go to France and never learn a word of the language, at the very least you should come home knowing the names of the two most popular cafe sandwiches: Croque Monsieur and Croque Madame.

These are both toasted sandwiches made with ham and cheese – “croque” roughly translates as “crunch” or “crunchy.” The difference between a Croque-Monsieur and a Croque-Madame is that the Madame is served with a fried egg on top. Supposedly the yolk surrounded by the rim of white resembles a woman's hat!

by Elise Bauer

Welcome to the world’s most amped up tomato juice cocktail–the Bloody Mary.

It’s the ultimate weekend brunch drink. It’s also a famous hangover cure, though the benefits are due mostly to electrolyte replenishment coming from the liquid, salt, and natural sugar in the main ingredients—tomato juice, lemon juice, Worcestershire sauce. The vodka? My guess is drinking more vodka isn’t going to help anyone’s hangover much. Though who knows?

The Bloody Mary is one of my favorite drinks of all time, though usually I limit the vodka to one ounce (I’m a lightweight, don’t judge!), or leave it out all together for a Virgin Mary.

My version of this drink includes the basics that you would expect—tomato juice, lemon juice, horseradish, Worcestershire sauce, and pepper—and a few subtle twists.

Continue reading "Bloody Mary" »

by Elise Bauer

This was the year I fell in love with black eyed peas. (The food. Already loved the band.) They have a wonderful flavor, almost smoky, even without bacon or ham. Earlier this last summer we put them in a salad with feta and spinach. So so good.

Continue reading "Hoppin’ John" »

by Coco Morante

Pressure Cooker Chicken and Rice Casserole

Chicken and rice is one of my go-tos for weeknight meals — I love the one-pot convenience.

When I saw that Elise had written a savory, creamy chicken casserole recipe made with mushrooms, sherry, and sour cream, I immediately thought of adapting it to the pressure cooker.

by Hank Shaw

Please welcome Hank Shaw as he shares a Southern favorite, collard greens! ~Elise

I grew up with a healthy affection for sauteed greens: Bright, vibrant, spiked with garlic and red pepper and maybe a little citrus at the end. This was how greens were supposed to be served—alive, vigorous and most of all, emerald green. So you can imagine my shock when I first encountered Southern-style collard greens.